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Smart, casual seabream dinner with new potatoes and preserved lemon
We asked Elly Curshen – better known as @ellypear – Waitrose Weekend newspaper columnist and Sunday Times bestselling chef to create the perfect weeknight dinner for busy seafood lovers. Her recipe uses ASC labelled Sea Bream fillets and is as easy to prepare as it is delicious!
Ingredients
- 300g new potatoes
- Large handful baby plum tomatoes (I used a few confit tomatoes, as I had some to use up)
- 1 preserved lemon, finely chopped (I used a whole small, preserved lemon, a type that can be eaten whole. Otherwise, discard the flesh/seeds and just chop the skin)
- 2 garlic cloves, finely chopped (I added in some confit garlic too)
- 3 fresh bay leaves, torn in half
- 3 tbsp extra virgin olive oil
- 2 ASC labelled sea bream fillets from Waitrose
Method
- Slice the potatoes and place in an ovenproof dish. Add the tomatoes, preserved lemon, garlic and bay leaves. Season, and toss together with 2 tbsp olive oil, to combine.
- Cover and chill for up to 24 hrs.
- When you’re ready to cook, bring to room temperature then bake in the oven at 200°C fan for 40-45 minutes, until the potatoes are tender and starting to brown.
- Remove from the oven, give everything a good mix then lay the fish fillets on the top, skin side up.
- Drizzle with 1 tbsp more oil, season with sea salt flakes and return to the oven for 12 minutes until the fish is cooked through (the flesh will be opaque white and firm to the touch).
- Lift the fillets off and put to one side. Divide the vegetables and sauce between two plates and sit the fish on top. Serve as is or with a green salad.
