Serves 4


4 sea bream, scaled and gutted

extra virgin olive oil

2 tablespoons of capers

2-3 spring onions, finely sliced

1 small bunch flat leaf parsley finely chopped

juice of 1 lemon

salt & freshly ground black pepper

4 lemons, to serve

For the chips

3 large sweet potatoes, sliced lengthways

3 large potatoes washed and sliced lengthways into 6 pieces

1 tablespoon of sumac

olive oil

5 tablespoons of olive oil

For Salsa

1 orange

1 apple

2 fresh chillies

1 garlic clove

8 fresh mint leaves

juice of 1 lime

salt & pepper


1. Place sweet potato & potato wedges in baking tin.

2. Drizzle over 2 tablespoons of olive oil and sprinkle over the sumac then generously season with salt and pepper, mix well.

3. Put in a pre-heated oven at 220°C for 20 minutes, after which you should add the fish, see step 7.

4. Ask your fishmonger to scale, gut and remove the gills from the sea bream. Wash the fish inside and out under running cold water then pat dry with absorbent kitchen paper.

5. Now season each fish with salt and pepper, brushing inside and out generously with olive oil.

6. Mix together the capers, parsley and lemon juice then stuff this into the fish cavities.

7. Transfer the fish on a baking tray. Turn the oven down to 190°C and put the fish in with the potatoes and cook for a further 20 minutes.

For the salsa

8. Remove the peel from the orange.

9. Peel and cut apple into wedges discarding core

10. Halve the chilies remove the seeds and place them in a blender with the orange segments, juice, apple wedges, garlic and mint.

11. Process until nearly smooth, with the motor running slowly add the lime juice, season to taste and serve immediately.

12. Once the fish is cooked, carefully lift onto warmed plates, garnish with extra lemon wedges; serve immediately and with wedges and salsa.