Baked sea bream fillets with potatoes, cherry tomatoes and olives

Ingredients

For 1 serving

• Sea bream220 g
• Potatoes200 g
• Cherry tomatoes120 g
• Black olives20 g
• Capers5 g
• Extra virgin olive oil1 tablespoon
• Dried oregano1 teaspoon
• Parsley5 g
• Saltto taste
• Black pepperto taste

Contains: fish

Method

1. Preheat a conventional oven to 200 °C. Peel the potatoes, slice them about half a centimetre thick and toss them in a baking dish with half the oil, salt and pepper.
2. Roast the potatoes for 20 minutes, until they start to brown at the edges.
3. Meanwhile wash the cherry tomatoes and halve them; rinse the capers to remove excess salt. Rinse the sea bream fillets, pat them dry with kitchen paper and run your fingers over the flesh to remove any pin bones.
4. Take the dish out of the oven, add the cherry tomatoes, black olives and capers and lay the sea bream fillets on top, skin side down. Season with the dried oregano, a pinch of salt and the rest of the oil.
5. Return to the oven at 200 °C for 12–15 minutes, until the bream is white and flakes easily with a fork.
6. Take out of the oven, sprinkle with the chopped parsley and serve straight away, spooning the cooking juices over the fish.