Ingredients
- 4.4 lb (2 kg) sea bream, gutted & scaled
- 1 medium lemon, sliced
- 1 lb (500 g) peeled potatoes, cut into ½ cm (¼ in) slices
- 4 plum tomatoes, cut into 1 cm (½ in) slices
- 14 oz (400 g) onion, finely chopped
- 1 head of garlic, cut in half
- 1 handful of chopped parsley
- 1 bay leaf
- sea salt, to taste
- white pepper, to taste
- 5 fl oz (150 ml) oil
- 5½ fl oz (150 ml) fish stock
- 9 fl oz (250 ml) good quality white wine
How to Make It
- Preheat the oven to 200˚C (390˚F).
- Make four diagonal slits in one side of each sea bream, and place the lemon in the slits.
- Put the potato, tomato and onion in a fish kettle (or large baking dish), then add the garlic, parsley, bay leaf and sea bream. Pour over the olive oil and season to taste.
- Put the kettle in the pre-heated oven and, after 5 minutes, lower the temperature to 175°C (350˚F) and cook for a further 25 minutes. If your bream is much smaller (or you’re using two small ones), reduce the cooking time for the fish from 40 minutes to 20–30 minutes.
- Add the fish stock and the wine to the fish kettle, and cook for another 15 minutes. Serve piping hot.