Baked Sea Bream with Potato, Capers & Tomato

From Georio Locatelli’s ‘Made in Sicily‘, this is the simplest of recipes – great for dinner parties, leaving you free to mingle!  This was the main course for the Sicilian Supper Club Night.  The recipe serves 8 but can easily be halved.


8 medium potatoes thinly sliced (put in a bowl of water until needed to prevent browning)

48 cherry tomatoes, halved

2 tablesp. capers in brine, rinsed

Olive oil and salt & pepper

8 sea bream (cleaned, gutted, de-headed and de-tailed.

250 ml dry white wine

juice of 2 lemons

Chopped parsley & garlic

1.  Preheat oven to 180 degrees Centigrade / Gas 4.

2.  In a bowl, mix together the potatoes, tomatoes, capers, olive oil and seasoning, as if you were tossing a salad.

3.  Put the mixture into a baking tray, season the fish and place on top.  Put into the oven and bake for 5 – 10 minutes (depending on size of bream) then pour the wine over the top and bake for another 15 – 20 minutes.

4.  To serve, place the potato and tomato mixture on the centre of the plate and place the fish on top.  Scatter over the chopped parsley & garlic and finish with a squeeze of lemon juice.

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