Baked bream

	serves 4
	prep 10 mins, plus marinating cook 1 hr

Ingredients:

2 sea bream, 600g (1lb 5oz) each
1 tbsp tapenade
2 lemon slices, thickly sliced
juice of 1 lemon
3 tbsp olive oil
700g (1 ½ lb) potatoes, very thinly sliced
1 onion, thinly sliced
2 peppers, deseeded and sliced into thin rings
4 garlic cloves, chopped
2 tbsp chopped parsley
1 tsp hot paprika (pimentón picante)
120ml (4fl oz) dry white wine
salt and freshly ground black pepper

Prepare Ahead:

The fish can be prepared to the end of step 1 and marinated up to 6 hours in advance, then covered and chilled.

Preparation:

1 - Make 2 diagonal cuts on each side of the thickest part of both fish. Place in a non-metallic dish and spread the tapenade over the inside and outside of each fish. Tuck a lemon slice into the gills of each fish, drizzle with the lemon juice, and place in the refrigerator to marinate for 1 hour.

2 - Preheat the oven to 190°C (375°F/Gas 5). Grease an ovenproof dish with 1 tbsp of the olive oil. Layer half the potatoes in the dish, then the onions and peppers on top. Scatter with the garlic and parsley, and sprinkle with the paprika, before layering the remaining potatoes on top. Drizzle over the remaining olive oil, and sprinkle with 2-3 tbsp of water. Cover with foil and bake for 40 minutes, or until the potatoes are cooked and golden.

3 - Increase the temperature to 220°C (425°F/Gas 7). Place the fish on top of the potatoes, pour over the wine, season with salt and pepper, and return to the oven, uncovered, for 20 minutes, or until the fish is cooked. Serve immediately.

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