75min 4 ppl
Roast Sea Bream with Grapes
50 minutes
4 people
Medium31–60 min or 7–12 steps
50 min · 9 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 38g
Carbs 18g
Fats 18g
About this dish
Whole sea bream roasted over a bed of vine-ripe grapes and verjuice — the grapes burst into a naturally sweet-acidic pan sauce that bastes the fish as it cooks, so there's no need for heavy cream or butter to finish it.
Allergy Info
Sulphites, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Seedless white grapes, left on small clusters where possible400 g
- Seedless red grapeshalved200 g
- Fresh thyme sprigs4 sprigs
- Fresh tarragon sprigs4 sprigs
- Garlic clovesthinly sliced2 whole
- Lemon, half sliced into thin rounds, half reserved for squeezing1 whole
- Small shallotfinely sliced1 small
- Flat-leaf parsleyfinely chopped, to finish1 tbsp
Fish & Seafood
- Whole sea bream (daurade), gutted and scaled2 fish (600-700g each)
Spices & Seasonings
- Fleur de sel1 tsp
- Freshly ground white pepper0.5 tsp
Oils & Condiments
- Verjuice (verjus)120 ml
- Dry white wine80 ml
- Extra-virgin olive oil, divided4 tbsp
Utensils
- Large roasting tin or oven-safe skillet
- Meat thermometer
- Sharp knife
Method
1
Pat the fish completely dry inside and out with paper towels. Score each fish three times on both sides with a sharp knife, cutting down to the bone at a 45-degree angle. Season the cavities and skin generously with fleur de sel and white pepper.
Approx. 5 minutes
2
Stuff each cavity with 2 lemon rounds, 1 sprig of thyme, 1 sprig of tarragon, and half the sliced garlic, divided between the fish. Rub the outside of each fish with 1 tbsp olive oil per fish.
Approx. 5 minutes
3
Rest the fish uncovered at room temperature for 20 minutes while you preheat the oven to 220°C (fan 200°C / 425°F).
Approx. 20 minutes
4
Scatter the shallot, white grapes, and red grapes across a large roasting tin or oven-safe skillet. Pour over the verjuice and white wine, then drizzle with the remaining 2 tbsp olive oil. Nestle the remaining thyme and tarragon sprigs among the grapes.
Approx. 5 minutes
5
Lay the stuffed fish on top of the grapes and transfer to the centre of the hot oven. Roast for 12 minutes until the skin on the top side is golden and beginning to blister.
Approx. 12 minutes
6
Carefully baste the fish with the grape juices from the pan, then continue roasting for a further 10–12 minutes until the flesh at the thickest point behind the head reads 63°C on a meat thermometer and flakes cleanly when tested with a skewer.
Approx. 11 minutes
7
Transfer the fish to a warmed serving platter and let rest for 3 minutes; expect the flesh to carry over to around 65–66°C during this time.
Approx. 3 minutes
8
Meanwhile, place the roasting tin over a medium-high hob flame and simmer the grape pan juices for 2–3 minutes, pressing some of the grapes lightly to encourage them to release their juice, until the sauce is lightly syrupy.
Approx. 3 minutes
9
Squeeze the reserved lemon half over the sauce, taste for seasoning, and spoon the grapes and sauce over and around the fish. Scatter with chopped parsley and serve immediately.
Approx. 0 minutes
