Jul 21, 2020




king sea bream (scaled & gutted) 400-600 gm x 2
baby potatoes (unpeeled, cut into 1cm cubes) 40 ml
rosemarry sprigs 4
snap peas 180 gm
garlic cloves (2 crushed & 1 bruised) 3
lemon (zest, juice & wedges) 1
butter (cubed) 30 gm



Heat the oven to 200°C/180°C fan/gas 6. Heat a generous glug of oil in a large roasting tray, then add the potatoes and toss to coat in the oil. Season with salt and pepper, then roast for 35 minutes. After the potatoes have been in the oven for 35 minutes, remove them and toss in the hot oil with most of the rosemary sprigs, the peas and 2 crushed garlic cloves.


Heat the grill to a high setting. Heat a glug of oil in an ovenproof frying pan large enough to hold both fish. Add the bruised garlic clove, the rest of the rosemary and season with salt & pepper, then gently fry for 1-2 minutes until fragrant.


Remove from the heat, then add both fish to the pan with the lemon zest and juice. Dot the 30g butter over the top. Put the fish under the grill and the potatoes underneath, at the bottom of the oven/grill. Cook for 14-15 minutes until the fish is golden and cooked through; it should flake easily. If your grill is very hot, you may need to lower the fish and cook them for a minute less as well as put some foil over the potatoes.


Serve half a fish per person with plenty of roast potatoes and peas, with lemon wedges to squeeze over.