Roast Sea Bream with Baby Plum Vine Tomatoes
By OcadoLife
Published on 30 January 2024
“Baking tomatoes deepens the flavour in this Roast Sea Bream with Baby Plum Vine Tomatoes dish. Their caramelised juices mix with the vinegar, oil and oregano, making this dish next level,” says chef and food writer Claire Thomson, author of Tomato: 80 Recipes Celebrating the Extraordinary Tomato. Looking for more fish recipes? Look no further.Time and servings
1 hrTotal time
4Servings
10 minsPrep time
50 minsCooking time
Ingredients
- 600g waxy potatoes, thinly sliced
- 3 garlic cloves, finely sliced
- 6 tbsp olive oil
- 2 (520g) packs prepared whole sea bream
- 2 tbsp white or red wine vinegar
- 1 pinch dried oregano
- 2 courgettes, thinly sliced
- 2 (220g) packs baby plum vine tomatoes, ¼ picked and finely chopped, remainder left on the vine
- 8 caperberries or 1 tbsp capers
- 1 handful basil, leaves picked
Method
Step 1
Preheat the oven to 210°C/190°C fan/gas 6½. Spread the potatoes and garlic out in an even layer in a large roasting tin and drizzle with 3 tbsp olive oil; season. Roast for 20 mins, until starting to colour.Step 2
Meanwhile, pat the fish dry with kitchen towel. In a small jug, whisk the remaining 3 tbsp oil with the vinegar and oregano. Drizzle about three-quarters of the mixture over the fish and rub it into the skin; season well and set aside.Step 3
Scatter the courgettes and tomatoes over the potatoes, then return to the oven for 10-15 mins.Step 4
Sit the fish on the veg; bake for 20 mins until cooked through.Step 5
Remove from the oven; drizzle over the remaining oil-vinegar mixture. Dot over the caperberries and scatter with basil to serve.