Whole roast bream with potatoes & olives

Whole roast bream with potatoes & olives

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(22 ratings)

Prep: 10 mins Cook: 40 mins


Serves 2
Roasting the fish along with the potatoes means all the lovely flavours mingle

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal463
  • fat20g
  • saturates3g
  • carbs36g
  • sugars6g
  • fibre0g
  • protein34g
  • salt0.81g
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  • 400g new or small potato



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • large handful small black olives
    Bowl of olives



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 1 garlic clove, chopped
  • large bunch flat-leaf parsley, leaves roughly chopped, stalks reserved
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • zest half a lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 whole sea bream, about 450g/1lb, gutted, head on
  • small glass white wine


  1. Heat oven to 220C/fan 200C/gas 7. Cook the potatoes in boiling water for about 10 mins, cut into thick slices, then cool. In a bowl, toss the potatoes with the olives, garlic, half the chopped parsley, half the olive oil, the lemon zest and salt and pepper. Tip this mix over the bottom of a medium gratin dish.

  2. Season the fish and place the parsley stalks in the cavity. Lay the fish on top of the potatoes and drizzle with the rest of the olive oil. Bake for 15 mins until the potatoes start to crisp up around the edges. Pour the wine over, then return to the oven for 10 mins more until the potatoes have browned and the fish is cooked.

  3. Remove the dish from the oven, scatter over the rest of the parsley and bring the dish to the table. When you serve up, don’t forget the lovely white wine juices in the bottom of the dish. Delicious with a simple bowl of spinach.

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Comments, questions and tips

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Dianewiles's picture
15th Nov, 2019
Cooking times need careful review, pots need longer unless propoerly cookedand cooled, par boiled need at leasr 45 mins, but over all is a fun dish
5th Jun, 2018
Should have read the comments on cooking time before.
Lisa Woodford's picture
Lisa Woodford
29th Nov, 2017
This recipe is all over the place as regards timings. The potatoes should be thinly sliced, not thickly because they won't cook. At the risk of spoiling the fish I had to add an extra 15 minutes cooking time and still the potatoes weren't browned and were crunchy and under cooked. The bream turned out to be perfect, falling off the bone with my timings, so I assume it would have been under cooked if I had stuck to the recipe. The parsley stalks were also hard and crunchy and most unpleasant, they added nothing to the dish. All in all a very poor recipe and not one I will be risking wasting a good fish like bream on again.
15th Feb, 2017
Very easy and very tasty. Put in cherry tomatoes instead as other half isn't keen on olives, and this added some nice Mediterranean sweetness. Needed 10-15 minutes longer in oven - maybe the two bream were thicker than 450g.
20th Aug, 2013
made with sea bass instead and served with boiled green beans and it was lovely :-3 will make this again and both me and my boyfriend enjoyed it and it was easy to do.
1st Jul, 2012
I made this with sea bass instead - added green bean and carrots - roasted for about 35-40 mins - plonked on the table and everyone tucked in. clean plates - yum
17th Jun, 2012
My 4yr old son chose bream at the fish counter so I tried this recipe for him and his older sister, they loved it. We're having it today and when I told them they were so excited. I love it because it's so easy and tasty but mostly because it's a great recipe to kids to try new things.
7th Mar, 2012
We love this recipe. It's so easy and so tasty. All the different flavours of the potato, fish and olives are coming through.
7th Mar, 2012
We love this recipe. It's so easy and so tasty. All the different flavours of the potato, fish and olives are coming through.
12th Nov, 2010
It was great to have the potatoes absorb the flavours of the fish.


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