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1. Heat the oven to 200C/fan 180C/gas 6. Make 2 diagonal slashes on one side of the fish and push a lemon wedge into each. Oil an oval ovenproof dish (earthenware is authentic). Put in the fish, cut-side up.
2. Tuck the sliced potato, tomato, onion and bay leaves around the fish. Pour over the rest of the oil, the lemon juice and wine. Season well.
3. Cover with foil and bake for 20-25 minutes, basting occasionally. Remove the foil and bake for another 10 minutes to crisp the fish and brown the potato edges.

Per serving

858 kcalories, protein 64.3g, carbohydrate 23.1g, fat 56.1 g, saturated fat 8.4g, fibre 2.1g, salt 1.01 g

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• Sora

  18 August 2009

  Sora rated and commented on this recipe

  

  This was lovely. I think it needs a little bit of extra cooking time as my dish was full of liquid that hadn't quite evaporated, and the fish and potatoes did not crisp up. It did provide a good stock for use in other recipes though.

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Ingredients

• 1 large bream or 2 small ones, about 1kg (cleaned but with the head on)
• 2 lemons (1 juiced and ½ cut in thin wedges)
• 100ml olive oil
• 2 medium potatoes , peeled, sliced and parboiled
• 1 tomato , sliced
• ½ red onion , sliced
• 2 bay leaves
• 1 glass white wine or fino sherry

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 45 minutes

Ingredients

• 1 large bream or 2 small ones, about 1kg (cleaned but with the head on)
• 2 lemons (1 juiced and ½ cut in thin wedges)
• 100ml olive oil
• 2 medium potatoes , peeled, sliced and parboiled
• 1 tomato , sliced
• ½ red onion , sliced
• 2 bay leaves
• 1 glass white wine or fino sherry

Per serving

858 kcalories, protein 64.3g, carbohydrate 23.1g, fat 56.1 g, saturated fat 8.4g, fibre 2.1g, salt 1.01 g

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