Baked sea bream with tomatoes & coriander

Contains pork – recipe is for non-Muslims only
Sea bream is a delicate white fish that is best cooked simply, as in this Mediterranean-style one-pot

  • Prep:10 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 563
  • fat 19g
  • saturates 3g
  • carbs 47g
  • sugars 4g
  • fibre 4g
  • protein 51g
  • salt 1.34g


  • 4 large potatoes, about 1kg/2lb 4oz
  • 2 garlic cloves, finely chopped
  • pinch dried chilli flakes
  • pinch saffron
  • 1 bunch coriander, roughly chopped
  • 4 whole sea bream, cleaned and gutted
  • 1 tbsp olive oil, plus extra for greasing
  • juice 2 limes
  • 125ml white wine
  • handful sundried tomatoes
  • handful pine nuts, toasted
  • 4 thin slices pancetta or smoked streaky bacon


  1. Heat the oven to 200C/180C 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, chilli, saffron and a little of the coriander.

  2. Slash the fish through the flesh down to the bone – this allows it to cook evenly and quicker than normal. Season and rub with the olive oil. Lay the fish on the potatoes and top with the lime juice, wine, tomatoes and pine nuts. Lay the pancetta slices over the fish and bake for 20-25 mins 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.

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