This is a fish dish but the star of the show is definitely the Jerusalem artichokes, which soak up all the bacon fat. A stunner of a winter fish dish by Gill Meller who is fast becoming one of our favourite recipe writers.
Wine Suggetion: You need a good white that suits both fish, the rich bacon and earthy Jerusalem artichokes. Soalheiro’s Alvarinho from northern Portugal is a firm favourite and is both minerally-fresh and also texturally full-bodied.
Roast bream with Jerusalem artichokes, onion, smoked bacon & thyme – serves 4
- 500g Jerusalem artichokes, peeled and cut into large pieces
- 2 red onions, cut into wedges
- 250g smoked bacon lardons
- a small bunch of thyme
- 4 garlic cloves, bashed, no need to peel
- 2 tbsp extra-virgin olive oil
- 1 large bream (about 1kg) or another white fish, we used two small bream to serve 2
Preheat the oven to 180C/350F/gas mark 6.
Scatter the artichokes, onion, bacon, thyme and garlic over a large heavy roasting tray or dish. Drizzle over the olive oil and season well with salt and black pepper.
Cover loosely with some baking parchment, then roast for 35-45 minutes or until the artichokes are tender, give everything a toss occasionally.
Slash the fish 3-4 times on each side, then lay on top of the artichokes. Baste the fish with some bacon fat, then season the fish with salt and pepper. Turn over onto the other side and baste and season again.
Return to the oven and bake for 20 minutes, or until the fish is just cooked through. The flesh should come away easily from the bone.
(Original recipe from Time by Gill Meller, Quadrille, 2018.)
Jono & Jules do food & wine 