4 large potatoes about 1kg                                        
2 garlic cloves finely chopped                       
Pinch dried chilli flakes            
Pinch saffron     
1 bunch coriander roughly chopped         
4 whole sea bream cleaned and gutted      
1 tablespoon olive oil              
Extra oil for greasing       
Juice of 2 limes            
125ml white wine     
Handful sun dried tomatoes     
Handful pine nuts toasted         
4 thin slices pancetta or smoked streaky bacon         


1. Heat the oven to 200%C-180%C fan forced
2. Slice potatoes thinly, put in a large saucepan   
3. Cover with cold salted water. Bring to the boil and drain    
4. Lay onto the base of a lightly oiled large baking tray    
5. Scatter over the garlic, chilli, saffron and a little of the coriander     
6. Slash the fish through the flesh down to the bone    
7. This allows it to cook evenly and quicker than normal   

8. Season and rub with the olive oil. Lay the fish on the potatoes and top with the lime juice, wine, tomatoes and pine nuts     
9. Lay the pancetta slices over the fish and bake 20-25 mins until fish is cooked through. Check by pulling out one of the fins on the back, it should come away easily    
10. Serve the fish scattered with the remaining coriander 


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