Stuffed Bream with Samphire

prep 20 mins cook 55 mins
  • 750 g (1½ lb) Maris Piper potatoes, thinly sliced
  • 6 tablespoons olive oil
  • 1 tablespoon chopped thyme
  • 4 bream fillets, about 150 g (5 oz) each
  • 75 g (3 oz) prosciutto, chopped
  • 2 shallots, finely chopped
  • finely grated rind of 1 lemon
  • 200 g (7 oz) samphire
  • salt and pepper

Toss the potato slices with 4 tablespoons of the oil, a little salt and pepper and the thyme in a bowl. Tip into a roasting tin or ovenproof dish and spread out in an even layer. Cover with foil and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for about 30 minutes until the potatoes are tender.

Score the bream fillets with a sharp knife. Mix the prosciutto with the shallots, lemon rind and a little pepper and use to sandwich the bream fillets together. Tie at intervals with string. Cut each of the sandwiched fillets through the centre to make 4 even-sized portions.

Lay the fish over the potatoes and return to the oven, uncovered, for a further 20 minutes or until the fish is cooked through.

Scatter the samphire around the fish and drizzle with the remaining oil. Return to the oven for a further 5 minutes before serving.

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