Whole baked bream & kale chimichurri

plate 3 people
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  • 1 whole bream 
  • 1 tbsp olive oil 
  • 1 tsp garlic sea salt 
  • 500g potato 
  • 2 lemons, sliced 
  • For the kale chimichurri  
  • 100g kale, blanched 
  • 2 tbsp chopped coriander 
  • ½ shallot, finely sliced 
  • 1 tsp jalapeno 
  • Juice and zest of 1 lime 
  • 2 tbsp olive oil 


  1. Parboil your pototates and then arrange in a roasting tray with sliced lemon. Drizzle with a little oil and preheat your oven to 200˚C 
  2. Score your bream across the skin with a diamond cross-hatch on both sides. Then rub in olive oil and season. Stuff with lemon and a sprig of coriander. 
  3. Place your potatoes and fish into the oven and roast for 15-20 mins. 
  4. Make a salsa by blitzing all the kale, and coriander in a food processor with jalapeno, oil and lime. Add in the chopped shallot and season to taste. 
  5. Serve the baked bream with kale chimichurri spooned on top.