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Baked sea bream with tomatoes & coriander

Baked sea bream with tomatoes & coriander

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A star rating of 3.6 out of 5.15 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal563
fat19g
saturates3g
carbs47g
sugars4g
fibre4g
protein51g
low insalt1.34g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2010

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A star rating of 3.6 out of 5.15 ratings
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