Sea Bream and Wedges

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Sea Bream and Wedges

Earlier in the year we went to Portugal with some friends for a week long holiday and whilst we were away we enjoyed a beautiful lunch of golden bream. See the restaurant we visited, Praia Do Lourenço.

Praia Do Lourenço

The Portuguese cook a lot of fish, obviously having such a long coastline, they have lots of access to wonderful fish and sea food. After tasting this dish, I can see why it’s a staple in their diets.

We enjoyed this dish so much, that we have re-created it a number of times at home and it’s a really quick dish to prepare and cook. Here’s my version.

Sea Bream

Serves 2

I’ve used sea bream instead of golden bream, as I haven’t get been able to get the same fish in the UK, but the sea bream is a lovely fish and is wonderful in this dish.

Ingredients

450 g potatoes
2 sea bream fillets
3 tbsps olive oil
2 tsps paprika
Handful of lettuce
A few cherry tomatoes
1 lemon

Method

Preheat oven to 220 degrees.

Scrub the potatoes, but leave the skins on and intact.

Dry thoroughly with kitchen roll.

Slice into wedge shapes and add into a roasting tin.

Sea Bream

Drizzle over 2 tbsps olive oil and muddle the potatoes around to coat.

Roast the potatoes for 30 – 40 minutes until they are brown and crispy.

Sea Bream

Disturb them a couple of times during roasting and baste them with the oil.

About 10 minutes before the potatoes are ready, heat the remaining olive oil in a pan.

Cook the sea bream for about 3 – 4 minutes on each side. A little longer on the bottom if you like a crispy skin.

Sea Bream

When the potatoes are about 5 minutes away from being done. Sprinkle over the paprika.

Squeeze the lemon over the fish just before serving.

Serve the sea bream and wedges with a side salad. I like to keep it simple with lettuce and tomatoes, but you could add in red onion and olives as well.

Sea Bream

Competition Time

Now closed - congratulations go to our winner, Corrine from Gateshead.

If you feel inspired by my Portuguese fish dish, you could enter my competition to win a set of three peri-peri sauces. Peri-peri chicken is also one of Portugal’s favourite dishes.

Peri Peri Competition

All you need to do is sign up to my Life Loving newsletter and you’ll be entered into the prize draw.  You can get extra entries by sharing and liking the competition post on Facebook or retweeting it on Twitter. The competition will close on the 31st December. Good luck!

T&Cs

1. To enter you need to sign up to the Life Loving newsletter. You can get extra entries by sharing and liking the competition post on Facebook or retweeting the competition post on Twitter. 2. The competition runs until the 31st December 2016. 3. The prize consists of a Nando’s Three Degrees 3 Sauce Drizzler Set. 4. The prize is non-refundable, non-transferable and has no cash alternative. 5. The prize draw is open to UK residents aged 18 years and over, except anyone professionally associated with the competition. 6. These Terms and Conditions are correct at time of being published but may be subject to change without notice.

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18 thoughts on “Sea Bream and Wedges

  1. This looks so delicious, fresh and tasty. We do potatoes like this quite often, like steak fries, only not fried. A lot of times we top them with cheese, or make a meal of it and add bacon, salsa and sour cream. YUM!

    I've never had Sea Bream or Golden Bream, it looks like a nice mild whitefish, I can see why it's a favorite meal of yours. Simple but oh so good!

    • Sally Sally says:

      Ooh, yummy Nikki. I bet wedges topped with any of these things would be delicious. The thought of it is making me hungry!

    • Sally Sally says:

      It really is a faff free meal. Very simple, if you don't want to do your own wedges, you could always cheat a little and use ones from the freezer.

    • Sally Sally says:

      Me too Becky. It really inspires me when I eat something I'd love to recreate at home. It's also a challenge to get the dish as nice as what we've eaten.

  2. Such a simple way to cook the fish without spoiling the flavour. Simple wedges are a staple here with many foods. Try adding salt and garlic too, they smell gorgeous roasting away. #BloggerClubUK

    • Sally Sally says:

      Ooh, that's a great idea Fiona. I love the smell of roasted garlic. I bet that would work so well with this dish.

    • Sally Sally says:

      Thanks Kirsty. I love trying new dishes on holiday, it's often where a lot of my inspiration comes from.

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