Dinner for one - roasted whole bream with lemon dressing
INGREDIENTS
1 small bream, cleaned and scaled
knob butter
salt and pepper
1 tablespoon sliced preserved lemon
2 teaspoons baby capers
1 tablespoon shredded mint leaves
1 tablespoon shredded flat-leaf parsley leaves
1 tablespoon lemon juice, to taste
2 tablespoons extra virgin olive oil
freshly ground black pepper
METHOD
Preheat oven to 200°C/180°C (fan-forced).
Cut 2 diagonal slashes down to the bone on each side of the bream. Place in a roasting dish into which the fish fits comfortably and dot with butter. Season liberally with salt and pepper. Cover loosely with foil and bake in preheated oven 20 minutes or until fish is just cooked through, the flesh should be starting to flake away from the bone in the thickest part.
Meanwhile, make the dressing by combining all the ingredients in a medium bowl. Stir well and check for seasoning, adding a little sugar and salt if necessary.
Transfer the bream to a serving platter and spoon over half of the dressing and serve with warm cooked potato slices or asparagus
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