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Main course · Greek

Baked Sea Bream with Potatoes, Lemon and Rosemary

50 min Serves 4 ~436 kcal/serving ~£11.80 (£2.95/serving) Dairy-freeGluten-freeKid-friendlyPescatarian

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Ingredients

  • 2 whole sea bream, gutted
  • 500 g potatoes
  • 2 lemon
  • 4 fresh rosemary
  • 3 garlic cloves
  • 5 tbsp olive oil

Nutrition (per serving)

Calories
436 kcal
Protein
32.5 g
Carbohydrate
21.8 g
of which sugars
2.3 g
Fat
22.5 g
of which saturates
3.8 g
Fibre
5.6 g
Salt
0.45 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the oven to 200C (180C fan, gas 6). Peel the potatoes and slice thinly.

  2. 2

    Toss the potatoes with half the olive oil, season well and spread in a large roasting dish. Roast for 20 minutes.

  3. 3

    Meanwhile, slice one lemon and crush the garlic. Stuff the sea bream with the lemon slices, garlic and rosemary sprigs, and rub the skin with the remaining olive oil.

  4. 4

    Lay the fish on top of the potatoes and bake for 20 to 25 minutes until the fish flakes easily from the bone.

  5. 5

    Squeeze over the juice of the second lemon before serving.

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