Griddled Whole Sea Bream with Patatas A Lo Pobre

A favourite of Spain, Sam and Eddie Hart serve this firm-fleshed fish with caramelized vegetables and a blue cheese and chicory salad
By Sam and Eddie Hart
Griddled Whole Sea Bream with Patatas A Lo Pobre
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

  • 2 wholesea bream, (doradas), about 400-500g each, cleaned
  • splash of olive oil
  • sprinkling of sea salt
  • bunch of thyme
  • 2 3 lemon wedges

For the patatas a lo pobre

  • 200 ml light olive oil
  • 3 onions, peeled and chopped
  • 1 kg Desiree or waxy potatoes
  • 2 large red peppers, cored, deseeded & roughly chopped
  • 2 large green peppers, cored, deseeded & roughly chopped
  • 2 bay leaves
  • 1 large sprig thyme, plus extra leaves to garnish
  • 3 cloves garlic, peeled and sliced lengthways
  • 2 tbsp chopped flat leaf parsley

For the picos cheese and chicory salad

  • 4 heads of chicory
  • 200 g picos or similar blue cheese
  • 100 g walnuts, roughly chopped
  • small handful of flat leaf parsley
  • 4 tbsp extra virgin olive oil
  • 4 tsp sherry vinegar
  • squeeze of lemon juice

Method

1. Preheat the oven to 180C/gas mark 4. Heat a griddle pan until almost smoking.

2. For the patatas a lo pobre: heat the olive oil in a large, ovenproof frying pan over a medium heat. Add the chopped onions and fry for 10-15 minutes, turning occasionally.

3. Mix in the potato slices and fry for a further 5 minutes. Transfer the frying pan to the oven and cook for 10 minutes.

4. Remove the pan from the oven, stir in the peppers, bay leaves, thyme and garlic and return to the oven, baking for a further 10 minutes.

5. Rub a little olive oil and salt into the sea bream then stuff a bunch of thyme and 2-3 lemon wedges into the cavity.

6. Use the smoking griddle pan to cook the fish for approximately 4-5 minutes on each side, making sure it does not burn. Allow to rest for 10-15 minutes.

7. For the picos cheese and chicory salad: trim the bases of the chicory bulbs, separate the leaves and place in a big bowl.

8. Crumble the blue cheese and chopped walnuts over the chicory.

9. Roughly tear the parsley leaves into smaller bits and add to the bowl.

10. Drizzle with the olive oil, sherry vinegar and lemon juice, and season with sea salt and freshly ground black pepper. Toss lightly.

11. Season the patatas a lo pobre with sea salt and freshly ground black pepper to taste. Scatter the parsley and thyme over the caramelised vegetables. Serve with the fish and salad.

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