Whole Roast Bream With Potatoes Olives Recipes

WHOLE ROAST BREAM WITH POTATOES & OLIVES

Steps:

• Heat oven to 220C/fan 200C/gas 7. Cook the potatoes in boiling water for about 10 mins, cut into thick slices, then cool. In a bowl, toss the potatoes with the olives, garlic, half the chopped parsley, half the olive oil, the lemon zest and salt and pepper. Tip this mix over the bottom of a medium gratin dish.
• Season the fish and place the parsley stalks in the cavity. Lay the fish on top of the potatoes and drizzle with the rest of the 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 the rest of the parsley and bring the dish to the table. When you serve up, don't forget the lovely white wine juices in the bottom of the dish. Delicious with a simple bowl of spinach.

ROASTED BREAM

Steps:

• Put chopped rosemary, shallot, garlic and zest in bowl. Add butter and mix together evenly with a spatula. Season to taste. Lay a sheet of cling film on work service and spoon butter mix onto it. Wrap into a long sausage and tie off the ends and chill for 2 hours.
• Heat oven to Gas 7 220C/200C fan, lightly oil a roasting tin and place in oven to heat. Lay bream on board and score both sides with a sharp knife at 2cm gaps. Place 2 sprigs rosemary into each fish cavity, oil fish all over and season.
• Put fish in roasting tin and cook for 8 mins then turn and cook other side for 7 mins. Remove from oven turn the fish over again and rest for a couple of minutes. Slice the butter into 16 portions.
• Lay 4 pieces of butter on each bream and give them 1 min more in the oven. Transfer to warm plate pour over any juices from the tin and serve with extra rosemary, green salad or new potatoes or both.