Greek Seabream with Lemon and Oregano Potatoes

Make greek seabream with lemon and oregano potatoes, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
170 g Seabream fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.)
200 g Potato (Raw, peeled weight.)
8 g Olive oil
100 g Cherry tomatoes
50 g Onion
2 cloves, about 6 g Garlic
Of one lemon Lemon juice
One teaspoon Dried oregano
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Heat the oven to 200°C. Cut the potato into wedges and toss them in a small roasting tin with the sliced onion, garlic, oil, lemon juice, oregano, salt and 100 ml of water.
2. Roast for thirty minutes, turning once, until the liquid has mostly gone and the potatoes are starting to brown.
3. Add the tomatoes and lay the seabream on top, skin up. Season it and roast for fifteen more minutes until the skin blisters and the fish flakes.
4. Spoon the tray juices over the fish to serve.

Contains fish.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/greek-seabream-lemon-oregano-potatoes

AI-generated images illustrating the recipe.

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