Baked sea bream with tomatoes & coriander

Baked sea bream with tomatoes & coriander

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(7 ratings)

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Cooking time

Prep: 10 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

Sea bream is a delicate white fish that is best cooked simply, as in this Mediterranean-style one-pot

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
563
protein
51g
carbs
47g
fat
19g
saturates
3g
fibre
4g
sugar
4g
salt
1.34g

Ingredients

  • 4 large potatoes, about 1kg/2lb 4oz
  • 2 garlic cloves, finely chopped
  • pinch dried chilli flakes
  • pinch saffron
  • 1 bunch coriander, roughly chopped
  • 4 whole sea bream, cleaned and gutted
  • 1 tbsp olive oil, plus extra for greasing
  • juice 2 limes
  • 125ml white wine
  • handful sundried tomatoes
  • handful pine nuts, toasted
  • 4 thin slices pancetta or smoked streaky bacon

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Method

  1. Heat the oven to 200C/180C fan/gas 6. Slice the potatoes thinly, put in a large saucepan and cover with cold salted water. Bring to the boil and drain, then lay onto the base of a lightly oiled large baking tray. Scatter over the garlic, chilli, saffron and a little of the coriander.
  2. Slash the fish through the flesh down to the bone – this allows it to cook evenly and quicker than normal. Season and rub with the olive oil. Lay the fish on the potatoes and top with the lime juice, wine, tomatoes and pine nuts. Lay the pancetta slices over the fish and bake for 20-25 mins or until the fish is cooked through. Check by pulling out one of the fins on the back, it should come away easily. Serve the fish scattered with the remaining coriander.

Recipe from Good Food magazine, July 2010

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Comments

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fimchugh's picture

The potato slices weren't cooked - so next time I would let them boil for 5 minutes before adding to oven dish. Also - the juice from two limes made the sauce too acidic - I would use only one and add some fish stock intsead

sugarplum's picture
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Just had this cooked by my other half, had'nt got any tomatoes or saffron in, so made it up a bit, used new potatoes and a sweet potato which made the dish more pleasing to the eye, next time will certainly have a go with sundried toms. On the whole a filling and flavoursome meal we served ours with steamed pak choi. Oh and let new potatos boil for 10 mins.

sahughes's picture
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I couldn't get sea bream so used sea bass instead which worked fine. Is it just me who brought the potatoes to the boil then put them straight in the dish? They weren't cooked after 25 mins in the oven. In future, I'd boil the potatoes for 5-10 mins first!

maisie124175's picture

I used semi-dried tomatoes in olive oil, helped incorporate a sweetness into the fish. Very tasty meal, agree with the comments about potatoes. Works out at 15 pro points on weight watchers.

scillonian's picture

I left out saffron and replaced lime with lemon and sun dried with fresh tomatoes . It was lovely all the same but some guests have problems with fish on the bone and so it is a dish for people who have been brought up to eat like that. When supermarkets have 50% off sales of sea bream it is worth taking advantage of it and make a bit of an effort on a nice supper.

maggiemol's picture
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Made this last night, really tasty. Didn't have any coriander so used fennel instead.I agree about adding the sundried tomatoes a little later as they burnt a little.I will definately be doing this again.

didge1961's picture

The dish was tasty enough and I would make it again but would definitely boil the poatoes for longer. Alternatively, serve new potatoes with the dish instead.

edwa453's picture
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I put the potatoes in for 20 mins first to make sure they were cooked. I am not sure the flavours worked together. Pancetta and bass go well, but pancetta and pine nuts? I agree that sundried toms don't add anything. I'd adapt this as love bass take out the pine nuts and sun dried toms & use roasted vine toms alongside the fish and pancetta.

louisehall111's picture
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I made this recipe for some friends and we all agreed it was delicious. I followed the recipe almost to the letter except I used some new potatoes and didn't bother with the saffron. It was perfect except I used two large cloves of garlic which was slightly overpowering. The only reason I knocked off one star is because we are not very skilled at eating fish on the bone and found this messy and fiddly and it slightly spoilt the dining experience - this wasn't really the recipe's fault to be fair!

debiii's picture

Make sure you slice the potatoes thinly enough as they won't cook through in the time - may be boil for a minute or two longer as well. Don't put the sundried tomatoes in from the beginning - I found they burned.

anniemorton's picture
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I liked the gooey potatoes and a bit of heat from the chilli, but the sun dried toms did nothing for the dish, so would leave them out.

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