Whole Sea Bream with Oven Potatoes & Chimichurri Sauce
Sea Bream is a typical Mediterranean fish with very tender flesh. I really like preparing fish as a whole. Not only does it look more impressive than a fillet, but it is also very easy to prepare. This sea bream is served with garlic-oven potatoes and chimichurri sauce. Originating from Uruguay and Argentina, chimichurri sauce is typically served with meat and fish. The herby-sour taste of the sauce complements the fish perfectly.
Ingredients
Serves 2
1 whole sea bream (or other white fish like sea bass)
300 g baby potatoes
8 garlic gloves
small handful parsley
butter
olive oil
salt & pepper
For the chimichurri sauce you need:
30 g parsley
3 garlic cloves
2 tbsp oregano
6 tbsp virgin olive oil
2 tbsp red wine vinegar
1/2 teaspoon sea salt
pinch of pepper
pinch of chilli flakes
Method
Preheat oven to 175 degrees and bring water to a boil in a large saucepan.
Cut 300 g baby potatoes into 1 cm pieces and quarter 4 garlic cloves.
Add the potatoes and with 1.5 tsp salt to the boiling water and cook for about 10 minutes or until tender.
Stuff the fish with 4 whole garlic cloves, a small handful of chopped parsley and a few small slices of butter.
5. Sprinkle the fish with some salt and pepper and place into a baking tray.
6. Mix the potatoes and quartered garlic cloves and scatter around the fish.
7. Drizzle potatoes and fish with some olive oil.
8. Bake at 175 degrees for 45 minutes.
9. Prepare the chimichurri sauce whilst the fish is baking by mincing 3 garlic cloves and finely chopping 30 g parsley. Place into a small bowl and mix with 2 tbsp oregano, 6 tbsp virgin olive oil, 2 tbsp red wine vinegar, 1/2 tsp sea salt a pinch of pepper and a pinch of chilli flakes.
10. Serve the fish with potatoes, chimichurri sauce and some lemon pieces on the side.
Enjoy!
