Baked bream with herb dressing & sweet potato chips

Name: Baked bream with herb dressing & sweet potato chips
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 1 unwaxed lime, juice of half, rest thinly sliced; 1 red onion, thinly sliced; 3 tbsp extra virgin olive oil; 300 g pack frozen sweet potato oven chips; 10 pitted black olives; 25 g pack flat leaf parsley or coriander, leaves finely chopped; 180 g pack Mediterranean sea bream fillets; ½ tsp anchovy paste; 80 g bag watercress, to serve (optional)

An all-in-one meal using a cunning combination of summer ingredients and umami-rich staples from the store cupboard. Seabass would make a good alternative to the bream, if you prefer.

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Serves2
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 unwaxed lime, juice of half, rest thinly sliced
1 red onion, thinly sliced
3 tbsp extra virgin olive oil
300g pack frozen sweet potato oven chips
10 pitted black olives
½ x 25g pack flat leaf parsley or coriander, leaves finely chopped
180g pack Mediterranean sea bream fillets
½ tsp anchovy paste
½ x 80g bag watercress, to serve (optional)

Preheat the oven to 200ºC, gas mark 6. Scatter the onion and lime slices into a large roasting tin, toss with 1 tbsp oil and arrange the oven chips on top. Scatter with the olives and all but 1 tbsp parsley, then bake for 20 minutes.
Score the skin sides of the fish with a sharp knife and lightly season all over. In a small bowl mix the lime juice with the anchovy paste, the remaining 2 tbsp oil, reserved parsley and a little pepper to make a dressing.
Push the chips to one side of the tin and arrange the fish, skin-side up, on the other side. Drizzle each with 1 tsp dressing. Return to the oven for 10 minutes more until the fish is opaque and flakes easily with a fork, and the chips are cooked.
Toss the chips with the onions and lime beneath. Transfer the fish and sweet potato chips to 2 plates, drizzle with the remaining dressing and serve with watercress, if liked.

Cook’s tip

As an alternative to the anchovy paste, use tinned or jarred anchovies. Finely chop 1 large fillet and mix in a small bowl with the other dressing ingredients.

Typical values per serving when made using specific products in recipe