Ingredients Jump to Instructions ↓

  1. 8 potatoes , peeled and thickly sliced

  2. 1 tbsp olive oil , plus extra for drizzling

  3. 2 onions , chopped

  4. 1 green pepper , cut into strips

  5. 1 red pepper , cut into strips

  6. 5 cloves

  7. 2 pinches of ground cumin

  8. 2 pinches of paprika

  9. 5-6 peppercorns

  10. 2 tsp rock salt

  11. 2 pinches of coriander seeds juice of

  12. 1 lemons small bunch of flat leaf parsley , half of it finely chopped small bunch of coriander , half of it finely chopped

  13. 6 tomatoes , roughly chopped

  14. 1 preserved lemons

  15. 4 bream , scaled and gutted

Instructions Jump to Ingredients ↑

  1. Baked bream with herbs Method 1. Bring a large pan of salted water to the boil. Add the potato slices and par-boil for 3 minutes; drain.

  2. Meanwhile, heat 1 tablespoon of olive oil in a large frying pan. Add the onion, green pepper and red pepper and fry for 5 minutes until softened.

  3. Place the cloves, cumin, paprika, peppercorns, rock salt and coriander seeds in a pestle and mortar and grind together.

  4. Mix together the ground spices, lemon juice, finely chopped parsley and finely chopped coriander to form a paste.

  5. Preheat the oven to 190°C/gas 5.

  6. Grease a large ovenproof dish with olive oil. Layer in the par-boiled potatoes, fried onion and peppers and tomatoes. Season with salt and freshly ground pepper.

  7. Rinse the preserved lemons thoroughly and cut into wedges.

  8. Cut a few slashes in each side of the bream. Coat the bream inside and out with the paste.

  9. Place 2 lemon wedges and a few sprigs of coriander and parsley inside each bream.

  10. . Place the bream on top of the vegetables in the oven-proof dish. Drizzle generously with olive oil.

  11. . Bake for 25-30 minutes, until the fish are cooked through.


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