Page 46 - Delicious - UK (February 2020)

R O A S T O F T H E M O N T H

So simple, so good:

sea bream for two

Classic fresh flavours combine forces in a fish dish that’s

simple to prepare and quick to cook plus there’s minimal
washing up involved. Chill a good bottle of white wine and

you’ll soon be enjoying a supper fit for a king.

JEN BEDLOE, FOOD EDITOR

RECIPE AND FOOD STYLING JEN BEDLOE PHOTOGRAPH MAJA SMEND STYLING VICTORIA ELDRIDGE

Roast sea bream with • 6 bay leaves scatter the sourdough over it.
fennel, sourdough and • 1 large slice sourdough bread, Sit the fish on top, slashed-side
preserved lemons cut into chunks up, then sprinkle with the sliced
SERVES 2. HANDS-ON TIME 10 MIN, • 2 preserved lemons (see preserved lemons. Drizzle the
OVEN TIME 35 MIN Know-how), pith discarded, peel fish with the brine, 2 tbsp of the
finely sliced, plus 1 tbsp brine olive oil and the vermouth, then
Preserved lemons have been • 100ml Noilly Prat or other white season with black pepper only
KNOW- pickled in brine and add a vermouth (the brine and lemons are salty).
HOW
citrussy boost to dishes. • Handful chopped fresh parsley Return the dish/tin to the oven
You’ll find them in delis and large • ½ bunch fresh dill, chopped and roast for 20 minutes
supermarkets. See The Knowledge • 100g pitted large green olives, or until the flesh is opaque and
for more tips on how to use them. roughly sliced (such as halkidiki) comes away easily from the
Use the best fish available • Juice ½ lemon bones when you test the fish
FOOD
TEAM’S from your fishmonger on with the point of a knife.
TIP
the day. Currently the Marine 1 Heat the oven to 200°C/180°C 3 Meanwhile, mix the reserved
Conservation Society suggests good fan/gas 6. Arrange the fennel slices fennel fronds, parsley and dill
quality farmed sea bream are the in a shallow roasting tin or dish big with the sliced olives, remaining
most sustainable choice. enough to hold the fish. Drizzle olive oil and the lemon juice.
with 1 tbsp of the oil, season with Spoon the herb/olive mix over
• 1 large fennel bulb, sliced (fronds salt and pepper, then roast for the fish and serve with buttered
reserved) 15 minutes until starting to soften. potatoes or more sourdough.
NEXT • 4 tbsp olive oil 2 Slash one side of each fish 3 PER SERVING 788kcals, 40.5g fat
MONTH
• 2 x 450g sustainable sea bream or times with a sharp knife, then tuck (4.1g saturated), 74.5g protein,
Slow-cooked
roast pork with other round fish such as sea bass, a bay leaf into each slash. Remove 16g carbs (5g sugars), 3.8g salt,
cannellini beans gutted and scaled (see tip) the fennel from the oven and 6.7g fibre

46 deliciousmagazine.co.uk