Whole roast bream with potatoes

Serves 3


  • 500g new potatoes
  • Small bunch of coriander
  • 2 garlic cloves,
  • Small knob of ginger, cut into 2 pieces
  • One bunch coriander, (or parsley for those who do not like coriander)
  • 2 tbsp olive oil
  • Sea salt
  • zest half a lemon
  • 3 whole sea bream, about 450g/1lb, gutted, head on
  • small glass white wine


Heat oven to 220C.

Peel the potatoes, cut into thick slices.

Cook the potatoes in boiling water for about 10 mins. Remove, drain and cool.

In a bowl toss the potatoes with, garlic, half the chopped coriander or parsley, half the olive oil, the lemon zest and salt and pepper.

Tip the  potatoes  into an aluminum lined baking sheet dish and arrange side by side.

Score the fish on both sides, season with salt and pepper

Place the coriander, garlic and ginger in the cavities of the fish.

Lay the fish on top of the potatoes and drizzle with olive oil.

Bake for 15 mins until the potatoes start to crisp up around the edges.

Pour the wine over, then return to the oven for 10 mins more until the potatoes have browned and the fish is cooked. Remove the dish from the oven, scatter over some chopped coriander and serve