How To Make Whole Roast Bream with Potatoes & Olives
Cooking fish can be very tricky, especially if some are too delicate to be cooked. Well, with our fish recipes, it’ll be easy as 1-2-3. We’ve got the details on different cooking methods for the perfect fish dish.
Serves:
Ingredients
- 1 whole bream (about 1.5 lbs)
- 4 large potatoes, peeled and cut into chunks
- 1 cup pitted olives
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper, to taste
Instructions
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Preheat the oven to 400°F (200°C).
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Rinse the bream and pat it dry with paper towels. Season the inside and outside with salt and pepper.
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In a large bowl, toss the potatoes, olives, garlic, olive oil, lemon juice, dried oregano, salt, and pepper until well coated.
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Place the bream in a roasting pan and surround it with the potato mixture.
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Roast in the preheated oven for 40-50 minutes, or until the bream is cooked through and the potatoes are tender and golden brown.
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Serve the whole roast bream with the potatoes and olives.
Nutrition
- Calories : 398kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 56mg
- Sodium : 489mg
- Total Carbohydrates : 39g
- Dietary Fiber : 6g
- Sugar : 2g
- Protein : 27g
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