Monday, 16 August 2010

Roast Sea Bream with Potatoes and Mixed Mushrooms

Last night, for a special Sunday treat, I made this lovely Jamie Oliver dish. The original recipe used Sea Bass but I used Sea Bream, which is cheaper and very similar! I was going to roast the fish whole, but Tim's a bit squeamish about eyes and the whole he's-watching-you-while-you-eat-him thing, so I had a go at filleting them instead, which gave us two small fillets each. To make this light but tasty dish you'll need:

2 small sea bream (or 2 large fillets)
1 handful mixed herbs (I used, thyme, rosemary and parsley)
500g potatoes
olive oil
1 garlic clove, chopped
salt and pepper
2 knobs of butter
250g mixed mushrooms (I used chestnut and shitake), torn
1 lemon

First, prep the fish-make 3 slashes in each fillet and stuff with the chopped herbs.
Now do your potatoes. Wash. Slice lengthways, just under 1/2 inch thick. Dry them on kitchen paper, then mix with olive oil, half the garlic and salt and pepper. Lay out in a large baking dish or roasting tin. Cook in the oven for around 15 minutes, until just cooked.
Meanwhile, melt a large knob of butter and a glug of olive oil in a saucepan. Add the rest of your garlic, then the mushrooms. Fry them for about 5 minutes, until the juice that comes out of the mushrooms evaporates. Take the pan off the heat, squeeze over juice from 1/2 the lemon and add another small knob of butter.

Scatter the mushrooms over the potatoes. Place your bream fillets on top. Now bake in the oven for 12-15 minutes, depending on the thickness of the fillets.

Remove from the oven, cover with foil and leave to sit for 5 minutes. This will allow all the lovely lemony juices to run into the potatoes.
Serve with a crisp green salad, and the remaining lemon cut into wedges. Oh, and a crisp white wine!

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