It’s the first night of our holidays and we felt like eating something to remind us of the beach!
Wine Suggestion: Dominio de Tares La Sonrisa Godello, or something similar with a chalky, Chablis-esk minerally finish; unoaked, vibrant and dry.
Baked sea bream – serves 2
- 5 tbsp olive oil
- 1 large onion, sliced
- 1 garlic clove, chopped
- 1 large green pepper, sliced
- 400g tin tomatoes
- 1 bay leaf
- 3 large waxy potatoes, peeled
- 2 x 400g whole sea bream, scaled and gutted
- juice of ½ lemon
- 6 black peppercorns
- 60ml dry sherry
- a small handful of flatleaf parsley leaves, chopped
FOR THE PICADA:
- a small handful of flatleaf parsley leaves, chopped
- 2 large garlic cloves, roughly chopped
- ½ tsp sea salt
Warm 2 tbsp of olive oil in a large frying pan. Add the onions, garlic and pepper and cook for 10-15 minutes or until soft. Add the tomatoes, bay leaf and a splash of water, then cover and cook gently for 20 minutes.
Meanwhile, heat the oven to 180C/Fan 160C. Slice the potatoes, not too thin and not too thick so they hold together but cook through. Spread them over the base of a roasting dish that can easily accomodate the fish. Drizzle over 2 tbsp of olive oil and season with salt and pepper. Toss together then bake for 20 minutes.
To make the picada, put the parsley, garlic and salt into a pestle and mortar and grind to a paste, then set aside.
Season the fish with salt and pepper and put on top of the cooked potatoes. Spread the picada over the fish. Add the lemon juice and a couple of tbsp of water, then pour the tomato sauce over everything. Drizzle over the last tbsp of olive oil, add the peppercorns and sherry, then bake for 20-25 minutes. Scatter with the chopped parsley to serve.
(Original recipe from Rick Stein at Home, BBC Books, 2021.)
Jono & Jules do food & wine 