A classic Greek summer dish of slow-roasted vegetables in a rich tomato sauce, paired with fragrant whole sea bass stuffed with lemon and herbs
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 90 minutes |
| Serves | 4 |
| Cuisine | Greek |
| Diet | Other |
| Preparation | Moderate |
| Calories | 903 |
| Fat | 35g |
| Saturates | 6g |
| Protein | 91g |
| Carbs | 60g |
| Sugars | 16g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6. Place a rack in the middle of the oven.
Slice the potatoes and courgettes into 3mm rounds. Mince 4 garlic cloves. In a large mixing bowl, combine the sliced potatoes and courgettes with the garlic, 2 tsp dried oregano, dried rosemary and 40ml olive oil. Toss to coat it evenly.
Pour the tinned tomatoes into a bowl, using a wooden spoon to break them up a bit. Add 40ml olive oil, salt and pepper, and stir to combine. Spoon half the tomatoes with their juice into the base of a 28cm-round ovenproof dish and spread it out. Arrange the vegetables over the tomatoes in a layered or circular pattern, alternating between potatoes and courgettes. Pour any remaining olive oil mixture from the bowl over the top, then finish with the remaining diced tomatoes spooned over the top.
Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and continue roasting uncovered for a further 30 minutes until the vegetables are soft, slightly charred and most of the liquid has evaporated.
Meanwhile, prepare the sea bass. Rinse the fish under cold water and pat dry with paper towels. Slice 2 lemons into rounds. Season the cavity and skin of the fish with salt and black pepper. Stuff the cavity with lemon slices, 2 garlic cloves and ½ tsp oregano.
Place the fish in a baking dish, drizzle with 2 tbsp olive oil and squeeze the juice of the remaining lemon over, then pour the chicken stock into the dish. Roast in the oven for 20-25 minutes or until the fish is cooked through and flakes easily with a fork. Remove and let it rest for 5 minutes.
Serve the warm briam with the stuffed sea bass, finishing with a drizzle of olive oil and an extra squeeze of lemon juice, if desired.
