Baked sea bream with sautéed chicory and lemon potatoes

Ingredients

For 1 serving

• Sea bream200 g
• Potatoes200 g
• Chicory greens250 g
• Lemon0.5
• Garlic1 clove
• Dried oregano1 teaspoon
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: fish,

In season: October – April

Method

1. Preheat a conventional oven to 200 °C. Peel the potatoes, slice them about half a centimetre thick and spread them in a tray with half the extra virgin olive oil and salt; roast for 15 minutes, until they start to colour.
2. Meanwhile have the fishmonger scale and gut the sea bream, or rinse it under cold water and pat dry. Slice half the lemon and tuck the slices into the fish's belly with the dried oregano, salt and black pepper.
3. Lay the bream on the potatoes and roast for 20 more minutes, until the eye is white and the flesh comes away easily from the bone.
4. Meanwhile bring a pan of salted water to the boil, wash the chicory and boil it for 8 minutes, until the stems are tender; drain and squeeze dry. Sauté it in a pan with the sliced garlic and the remaining oil over medium heat for 3 minutes, until the garlic is golden.
5. Serve the bream with the potatoes and chicory, squeezing over the juice of the remaining lemon.