Ingredients for Baked Sea Bream

Serves 2
2 potatoes, peeled and sliced into rounds about 1 cm thick
1 x 450 g sea bream, scaled and gutted
a pinch of salt
2 tomatoes, quartered
1 teaspoon sugar
2 cloves of garlic, peeled
a small handful of fresh parsley, finely chopped
a few glugs of good olive oil
a small handful of fresh breadcrumbs
lemons, for serving
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Cook Fish

Here is everything you need to know about shopping for and cooking fish - from what to look out for at your local fishmonger's, to storing it sensibly at home, to different cooking methods. Click on the subject headings above to read more.

We also have some seasonal recipes for you to try, as well as details about the FishWorks Cookery School - where you can come along to one of the FishWorks venues and learn all about cooking fish from the experts. Happy cooking!

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Baked Sea Bream

Preheat the oven to its maximum temperature. Cook the potatoes in boiling water for 3-4 minutes. Lay the fish on a roasting tray and sprinkle with salt. Place the potatoes, tomatoes and garlic cloves around the fish, and sprinkle with a pinch of sugar and salt. Pour a few glugs of olive oil into the roasting dish; and scatter the breadcrumbs lightly over the top. Cover tightly with foil and bake in the preheated oven for 20 minutes, then remove the foil, sprinkle with parsley and bake for a further 5 minutes.