Sea Bream, Tomatoes and Potatoes with a Saffron Aioli
Potatoes, onions and tomatoes are gently cooked in white wine and saffron until soft and sweet, with fillets of sea bream laid over the top to bake until just cooked through. Served with a lovely homemade saffron aioli. Simple ingredients for a deliciously moreish summer meal. Note that there will be some aioli leftover, it will last in the fridge for up to a week in an airtight container. It's brilliant in sandwiches, with chips, a frittata, or even a roast chicken - the options are endless!
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 200°C/180°C fan. For this recipe, you'll need a shallow-oven-proof pan with a lid. Cut a circle of parchment paper to fit the size of the pan you’ll be using.
Step 2
Heat the olive oil in the pan ion a medium heat and fry the onions with a pinch of salt for 7-8 minutes until soft. Slice the potatoes into ½cm rounds and add to the pan, followed by half of the garlic and tomatoes. Turn up the heat and cook for 2 minutes. Pour in the wine and bubble until reduced by half. Stir in half the saffron and cover with parchment paper and a lid. Transfer to the oven to cook for 20 minutes.
Step 3
To make the lemon aioli combine the egg yolk, the rest of the saffron, dijon mustard, reminding garlic, half of the lemon zest and juice in a bowl. Whisk to combine, then very slowly drizzle in the vegetable oil whilst whisking constantly. The aioli should begin to thicken. It helps to have a wet tea towel under your bowl or have a partner hold the sides down to stop it from moving around whilst you're doing this. Continue whisking until all of the oil has been incorporated. Season with salt and pepper, and adjust with more lemon juice, oil, salt or mustard until you’re happy with the taste.
Step 4
Once the potatoes are cooked through, lay the sea bream over the top. Season with salt and pepper. Return to the oven for 8-10 minutes, until just cooked.
Step 5
Serve the fish with a squeeze of the remaining lemon juice and zest, the aioli and some fresh salad if you like.
- Ingredients
- Based on 4 servings
-
1 Egg, yolk 1x Sainsbury's British Free Range Eggs Medium x6 -
1 tsp Dijon Mustard 1x Sainsbury's Dijon Mustard 185g -
1 Lemon, zest and juice 1x Sainsbury's Lemons -
200ml Vegetable Oil 1x Sainsbury's Vegetable Oil 1L -
1 Onion, sliced 1x Sainsbury's Onions Loose -
500g Charlotte Potatoes, or similar small waxy potatoes, sliced 1x Sainsbury's British Charlotte Potatoes 1kg -
360g Sea Bream 2x Sainsbury's ASC Sea Bream Fillets x2 180g -
325g Baby Plum Tomatoes, halved 1x Sainsbury's Baby Plum Tomatoes 325g -
1 tbsp Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 1L -
2 Garlic Cloves, finely sliced 1x Sainsbury's Garlic -
190ml White Wine 1x Sainsbury's House Sauvignon Blanc (Small bottle) 18.7cl -
90g Salad 1x Sainsbury's Baby Leaf Salad 90g -
2 Pinches Saffron 1x Sainsbury's Saffron 0.4g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g