Roast Sea Bream and Tomato Vinaigrette

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Sea Bream provide a great source of Omega - 3 fatty acids with a high Omega 3 to Omega 6 ratio. Bream has more meaty flesh, but if it’s not readily available, you can use sea bass instead.

 

Ingredients

(serves two)

  • 1 whole sea bream, weighing about 450g, clean and gutted

  • Sprigs of fresh rosemary

  • 1 lemon, sliced

  • 1 banana shallot

  • 3 tablespoons red wine vinegar

  • 150g diced tomatoes

  • 60 ml olive oil

  • 2 tbsp fresh herbs eg dill, parsley, fennel fronds or coriander or a combination

  • Sea salt and black pepper, to taste

Directions

  1. Dice the shallot very finely and place in a small serving bowl.

  2. Add vinegar and a pinch of sea salt. Set aside for 15 minutes and then slowly whisk in the olive oil and season with black pepper.

  3. Add the fresh herbs and the tomatoes and toss gently with a spoon in the oil.

  4. Heat your oven to 200°C/390˚F/Gas Mark 5

  5. Make three diagonal slashes on one side of the sea bream and push a thick lemon slice and a sprig of rosemary into each slash.

  6. Lay on a baking tray and drizzle the fish with 1 tablespoons of olive oil and season the outside of the fish with sea salt.

  7. Cover the baking dish with foil and bake for 15 minutes, basting the fish occasionally.

  8. Remove the foil and bake for another 10 minutes to crisp the fish skin.

  9. Season with salt and pepper to taste.

    This vinaigrette is 2-3 servings. Leftovers are delicious drizzled on sourdough for lunch.