Ingredients

• 3 large waxy potatoes
• peeled and cut into thick slices
• 5 tbsp olive oil
• 1 large onion
• sliced
• 1 garlic clove
• chopped
• 1 large green pepper
• seeds removed
• sliced
• 300g/10½oz tomatoes
• skinned and chopped
• 1 bay leaf
• 2 x 400g/14oz whole sea bream
• scaled and gutted
• ½ lemon
• juice only
• 4 tbsp dry sherry
• small handful flatleaf parsley
• leaves chopped
• to serve
• salt and freshly ground black pepper
• small handful flatleaf parsley
• chopped
• 2 large garlic cloves
• roughly chopped
• ½ tsp sea salt

Directions

• Preheat the oven to 180C/160C Fan/Gas 4.
• Arrange the potatoes in an ovenproof dish large enough to accommodate the sea bream. Season with salt and pepper and drizzle with 2 tablespoons oil. Bake for 20 minutes.
• In a lidded frying pan
• warm 2 tablespoons oil over medium-low heat. Fry the onion
• garlic and pepper for 10–15 minutes
• or until soft. Add the tomatoes
• bay leaf and a little water
• cover with a lid and cook for 15 minutes.
• Season the fish with ½ teaspoon salt and 10 turns of the black peppermill. Place on top of the cooked potato.
• To make the picada
• using a mortar and pestle
• grind the parsley
• garlic and salt together
• then spread it over the fish.
• Add 4 tablespoons of water and the lemon juice to the dish
• then pour the tomato mixture over everything. Drizzle over the remaining oil and the sherry and bake for 20–25 minutes. Scatter the parsley over the top and serve immediately.