This is traditionally served at Christmas in Spain. If preferred you can replace the larger tomatoes with 12-18 halved cherry tomatoes.
Ingredients
- 2 500g Bream scaled and gutted
- 1 kg Cyprus potatoes sliced into rounds 3mm thick
- 2 medium red onions peeled and thinly sliced
- 6 medium sweet tomatoes sliced in rounds 5mm thick
- 2 plump garlic cloves crushed to a paste with salt
- 2 fresh bay leaves halved
- 6 tbsps light olive oil
- a few parsley stalks
- 4 slices lemon
- 1/2 tbsp fennel seeds or 1/2 fennel bulb, finely chopped
- sea salt and black pepper
To serve:
- 1 lemon quartered
- 2 tbsps roughly chopped flat leaf parsley
Servings:
Instructions
- Preheat the oven to 220 C, Gas 7.
- Season the fish well inside and out and lightly salt the potatoes.
- Place the onions, potatoes, tomatoes, garlic and bay leaves in a large mixing bowl. Pour on half the olive oil, season well with salt and pepper and carefully toss together.
- Stuff the parsley stalks, lemon and fennel inside the cavity of each fish.
- Cover the bottom of a large roomy roasting tray with half the vegetable mixture and spread out in a single layer. Place the bream on top and cover with the remaining vegetables. Drizzle on the remaining olive oil.
- Place in the middle of the hot oven and roast for 35 minutes or until the fish is cooked. Serve with lemon and chopped parsley on top, with a salad.
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