Roasted whole sea bream with all the trimmings on one roasting tin
This is an amazingly tasty and un-traditional Sunday roast. You don’t need to use stock to flavour the cous cous. The juice from tomato and fish make the cous cous so nice. You can use filtered fish as well. If you are not confident, you don’t need to turn over the whole fish during roasting. #roastdinner
Roasted whole sea bream with all the trimmings on one roasting tin
This is an amazingly tasty and un-traditional Sunday roast. You don’t need to use stock to flavour the cous cous. The juice from tomato and fish make the cous cous so nice. You can use filtered fish as well. If you are not confident, you don’t need to turn over the whole fish during roasting. #roastdinner
Open in Cookpad AppSteps
- 1
Heat the oven to 180C or 160C for fun oven. Score the fish at few places, salt and pepper. Place some sliced lemon inside the fish. Slice beans and courgette.
- 2
Put the fish on the centre of a roasting dish, scatter vegetables around the fish, cut up roughly reminder of lemon and place among vegetables. Drizzle some oil. Roast about 10 minutes.
- 3
Turn the fish over. By the time the tomatoes produces some juices. Put cous cous around the fish, add about 250ml of hot water. Mix vegetables (press tomatoes carefully) and cous cous. Scatter rosemary on the fish after basting the juices from tomatoes. Roast further 10 minutes or so. If cous cous are dry add some more water.
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