Bream Butter Traybake

Bream Butter Traybake

This is a celebration dish or for a dinner party or you could could half it for two. Its simple but has depth of flavour and has all the Mediterranean feels. I love to add a few baby potatoes to the tray as well which soak up all those wine, butter flavours. Next level! Use whichever fish you can find! This dish has sophistication but is very easy!

Looking for more fish recipes? Check these out.

Serves 4

Ingredients:

2 whole sea bream, gutted and cleaned

3 tbsp olive oil

2 courgettes, sliced into 2cm chunks

250g cherry tomatoes

2 red onion, sliced into thin chunks

2 fennel bulbs, sliced into 8ths

300g baby potatoes, cut into equal chunks

4 tbsp capers

1 glass white wine

1 whole garlic bulb

3 sprigs rosemary

3 sprigs thyme

1 lemon for serving

For the butter mix:

170g butter

10g basil, chopped and save handful fresh basil leaves

20g parsley, chopped

Zest 1 lemon

2 pinches chilli flakes, optional

Salt and pepper

Preheat oven to 190 C degrees fan and grab two baking trays.

Between the trays, add the chopped veg, olive oil and season with salt and pepper. Wrap whole garlic in tin foil and place in the oven. Roast everything for 40mins. Check the garlic to see how soft it is. Keep in if needs more time.

Add the butter bits to a blender and season with salt and pepper. Or can do by hand.

Add some of the herb butter to the inside of the fish, add thyme, rosemary, a thin lemon slices and season.

Place fish on top of one of the trays of veg and dot pieces of butter around the veg. Pour over white wine, capers, chilli (if using) and roast again for about 25-30mins or until the fish looks cooked. The skin should be crispy and flesh inside should peel away easily.

Fillet fish, plate up and squeeze over lemon juice and a few basil leaves. Also with the roasted garlic at the table to squeeze a few cloves to add the fish.

Watch me make the recipe here!