- Vegetable Oil
- Garlic Cloves
- Whole Sea Bream
- 1 Lemon
- 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.
- For the sauce, heat a little oil in a saucepan, then add the shallots and fry for 3-4 minutes until softening. Add the crushed garlic clove, vinegar and wine, then bring to the boil. Bubble for 10-15 minutes until the liquid has reduced by a quarter.
- Slowly whisk in the 100g butter, 2 cubes at a time, adding more only when the butter has melted into the sauce. Once all the butter has been whisked in, keep warm over a very low heat until you’ve cooked the fish.
- 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 samphire 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 and the rest of the rosemary, 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.
- To serve, stir the cream and all the chopped fresh herbs into the butter sauce, then season to taste with salt and lemon juice. Serve half a fish per person with plenty of roast potatoes and samphire, with the sauce drizzled over the top and lemon wedges to squeeze over.
Recipe source - @samcoullart