Skip to content
Main course · Turkish

Çipura Fırında (Baked Sea Bream with Potatoes and Olives)

45 min Serves 4 ~389 kcal/serving ~£11.00 (£2.75/serving) Dairy-freeGluten-freeKid-friendlyPescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

Add to my meal plan How meal planning works

Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.

Ingredients

  • 2 whole sea bream, gutted
  • 500 g waxy potatoes
  • 60 g pitted black olives
  • 2 ripe plum tomatoes
  • 1 lemon, juiced
  • 3 tbsp olive oil
  • 1 tsp dried oregano

Nutrition (per serving)

Calories
389 kcal
Protein
32.5 g
Carbohydrate
22 g
of which sugars
2.6 g
Fat
17.9 g
of which saturates
3.2 g
Fibre
4.2 g
Salt
0.97 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).

  2. 2

    Toss the waxy potatoes, sliced, with half the olive oil and the dried oregano in a baking dish and roast for 15 minutes.

  3. 3

    Score the sea bream a few times on each side, season inside and out, and lay on top of the potatoes with the ripe plum tomatoes, sliced, and pitted black olives.

  4. 4

    Drizzle with the remaining olive oil and the lemon juice.

  5. 5

    Bake for 20-25 minutes until the fish flakes easily and the potatoes are tender.

Equal House

Plan your meals — and share the cooking

Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.

Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.