Baked sea bream with lemon, garlic & herbs
A Mediterranean-style baked sea bream stuffed with fresh herbs, layered over potatoes and tomatoes, and roasted with white wine, lemon, and olive oil.
What you need
How Maurice does it
- 1
Preheat the oven to 180°C (350°F).
- 2
Peel and thinly slice the potatoes. Boil them in salted water for 6 minutes, then drain.
- 3
Pat the sea bream dry. Stuff the cavity of each fish with fresh parsley and thyme.
- 4
Slice the large tomatoes and halve the cherry tomatoes.
- 5
Arrange the boiled potato slices in a baking dish. Layer the large tomato slices over the potatoes.
- 6
Place the stuffed sea bream on top of the tomato and potato layers. Scatter the cherry tomatoes around the fish.
- 7
Top the fish with lemon slices. Tear the bay leaves and scatter over the dish. Add the crushed garlic cloves and halved garlic bulb.
- 8
Pour the white wine into the dish and drizzle generously with olive oil. Season with salt and pepper.
- 9
Bake for 40 minutes, until the fish is cooked through and the vegetables are tender.
- 10
Remove from the oven and spoon the pan juices over the fish. Serve the fish fillets with the potatoes, tomatoes, and garlic, spooning extra juices on top.
More from the archive
Same cuisine, different dish.
