Whole roast sea bream with lemon and thyme potatoes

Name: Whole roast sea bream with lemon and thyme potatoes
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 2 whole sea bream, gutted and scaled; 500g waxy potatoes, thinly sliced; 3 tbsp olive oil; 1 lemon, half sliced, half cut into wedges; 4 thyme sprigs; 2 garlic cloves, sliced; 150g cherry tomatoes; 1 tsp sea salt

Two whole bream roasted over sliced potatoes that soak up the lemon, garlic and thyme.

Time50 min
LevelMedium
Costabout £1.40 a head
Oven210°C (190°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

2 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

2whole sea breamgutted and scaled
500 gwaxy potatoesthinly sliced
3 tbspolive oil
1lemonhalf sliced, half cut into wedges
4thyme sprigs
2garlic clovessliced
150 gcherry tomatoes
1 tspsea salt

Method

1
Heat the oven to 210°C (190°C fan). Toss the potatoes with 2 tbsp oil, the garlic, half the thyme and the salt. Spread in a large roasting tin.
2
Roast the potatoes for 20 minutes until starting to colour.
20 min
3
Slash the fish 3 times on each side. Tuck lemon slices and the remaining thyme into the cavities and rub with the rest of the oil.
4
Lay the fish on top of the potatoes and scatter the tomatoes around.
5
Roast for 18 to 20 minutes, until the flesh is opaque and lifts easily from the bone.
19 min
6
Serve straight from the tin with lemon wedges.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.