Sea bream & potato bake
One of the greatest lessons I learned after becoming a mother was the value of simplifying my life. This can mean different things to different people, but one of the ways that helped me cope with the nutrition side of being a new mother was with one dish meals. We all know how important it is to eat healthy food when you’re breastfeeding and getting very little sleep with a baby - and that’s just the start of your new life.
Over the years, I must have searched thousands of Mediterranean recipe ideas that include “one pan”, “one dish”, or “tray bake”. They’ve saved me hours in the kitchen as well as my sanity. This layered tray bake is a version of a fish bake my mother made when I was growing up. Her version included a top layer of tomatoes, which I love-but my children hate it-so for now I leave it out and they eat their tomatoes in a salad. The tomato variation is noted below the recipe.
Recipe notes:
Layering the bake this way helps with the different cooking times of vegetables and fish, absorbing all the delicious lemon and olive oil flavours.
Always start with the longest cooking vegetables like potatoes and then end with quick cooking ingredients on top.
The dish works very well with salmon but if you can’t find fresh fish, use defrosted frozen fish; preferably skin on as skinned fish tends to dry out quicker when grilled this way.
Make your own version by using a variety of seasonal vegetables like cherry tomatoes, or healthier sweet potatoes instead of white potatoes.
Serve with a salad, or steamed vegetables.
SEA BREAM & POTATO BAKE
Serves 4
3 fresh sea bream, filleted and skin on
1 large red onion, peeled and thinly sliced
5 medium potatoes, peeled and thickly sliced
Juice of 1 lemon
1/4 cup extra virgin olive oil
1 bay leaf, quartered
Seasonings: sea salt, dried oregano, ground black pepper
Preheat the oven to 220 degrees C and grease a large pyrex roasting tray (39x25cm).
Layer and season the onion slices into the tray then the potato slices on top. Place the bay leaves in between the slices, season and brush generously with olive oil. Bake uncovered for 40-50 minutes or until the potatoes are golden brown.
Change the oven setting to grill. Wash the sea bream fillets and pat dry. Place the fillets on top of the potatoes. Brush generously with the remaining olive oil, drizzle over the lemon juice and season with salt, black pepper, and oregano. Grill for about 10 -15 minutes or until the sea bass is lightly golden but not overcooked.
Variation:
In step 3, add tomato slices on top of the sea bass, season and grill as per directions.
