BAKED SEA BREAM WITH TOMATOES AND CORIANDER
- 4 large potatoes, about 1 kg/2 lb 4oz
- 2 garlic cloves, finely chopped
- pinch dried chili flakes
- 1 teaspoon turmeric
- 1 bunch coriander, roughly chopped
- 4 whole sea bream, cleaned and gutted
- 1 tablespoon olive oil, plus extra for greasing
- juice of 2 lemons and 1, sliced in thin slices
- 125 ml white wine
- handful sundried tomatoes
- handful pine nuts, toasted
- 4 slices smoked streaky bacon
- salt and pepper to taste
- 3 teaspoons rosemary
Heat the oven to 200ºC/180ºC fan/gas 6.
Slice the potatoes thinly, put in a large saucepan and cover with cold salted water.
Bring to the boil and drain, then lay onto the base of a lightly oiled large baking tray.
Scatter over the garlic, chili, turmeric and a little of the coriander.
Slash the fish through the flesh down to the bone – this allows it to cook evenly and quicker than normal.
Season with salt, pepper and rosemary and rub with the olive oil, inside as well as outside.
Work the oil and spices into the slashes. Lay the fish on the potatoes and top with the lime juice, wine, tomatoes and pine nuts.
Push some lemon slices into the slashes as well as into the cavity of the fish.
Lay the bacon slices over the fish and bake for 30 – 40 minutes or until the fish is cooked through.
Check by pulling out one of the fins on the back, it should come away easily.
Serve the fish scattered with the remaining coriander.
Recipe posted by Adam Cloete
Photo: Adam Cloete