Friday evening and William’s old Army habits die hard.

No meat 🙂
One pot 🙂
Easy 🙂
Not macaroni cheese 🙂

This dish would have ticked all the boxes but then a new category, No Bones, was declared. No problem as the seabream could be filleted before it was served. The recipe was inspired by Rick Stein but the choice of peppers and chillies came from what I had around. Very happy with the result.

2 seabream, gutted but heads left on
Olive oil
400g new or small waxy potatoes, scrubbed
4 tomatoes
3 cloves garlic, skins left on,crushed
Handful black olives, stoned
Salt
1 red chilli, finely chopped
1 lemon, juice
1 tsp mixed pepper, black, white, Sichuan
1 tsp mixed chillies, chilli flakes, chili powder, Aleppo chillies
Small handful finely chopped parsley

Scrub the potatoes and slice into three. Put onto a large baking tray with a few spoonfuls of olive oil. Mix them around so they are coated in the oil and lay them flat. Add the tomatoes, garlic, olives and season. Bake at 190-200°C for 20 minutes or until the potatoes start to colour.

Place the fish on top of the vegetables. Sprinkle with a little oil half of the lemon juice.

Mix the pepper, dried and fresh chillies and spoon half over the fish.

Put back in the oven and bake for 15 minutes. Turn over the fish and add a little more oil, the rest of the lemon juice and remaining spice mix. Bake for a further 10-15 minutes or until the fish is cooked.

You may choose to fillet the fish but, either way, sprinkle over some chopped parsley before serving.

Serve with a green salad