Traditionally Good Friday is a day for enjoying a meat free fish meal, so I thought it would be the perfect time to share this delicious summery sea bream recipe. I absolutely love capers, and these Italian Ponti Capers from Ocado worked perfectly in this recipe.
Ponti is forms part of the Ciao Gusto Italian Deli at Ocado, bringing together over 30 of Italy’s most popular brands. For an authentic dish, take a look at their range, there are quite a few low FODMAP options too! Including the Filippo Berio Oils, Valsoia dairy free ice cream, Negroni proscuitto,
Picking up all your favourite authentic Italian food and drink has never been easier with the Ciao Gusto Italian Deli at Ocado.
You’ll be familiar with many products, such as Riso Gallo, Filippo Berio, Giovanni Rana and Cirio who are joined by products less well known in the UK such as Valsoia dairy free ice cream, Auricchio cheeses and Negroni charcuterie – everything you’ll find at the Ciao Gusto Italian Deli has been specially selected for its reputation as an authentic Italian favourite.
I usually cook cod, haddock, salmon and sea bass, but I fancied trying something a little different so I went for fresh fillets of sea bream. These were much nicer as they have a meatier texture, yet still full of flavour. The tapenade really complements white fish, however it would work with any fish should you fancy trying something different.
Sea Bream with an Olive and Caper Tapenade
- 2 Fillets of sea bream
- Green vegetables to serve
For the tapenade:
- 40 g Black olives
- 20 g Ponti capers
- 10 g Fresh parsley
- 1 Juice of a lemon
- 1 tbsp Garlic-infused oil
For the hasselback potatoes:
- 8 New potatoes
- 1 tbsp Olive oil
- Salt & pepper
- Preheat the oven to gas mark 6 or 200 degrees.
- Prepare your hasselback potatoes by cutting multiple slits across the new potatoes, going careful not to cut right through. If you find it easier, place something (wooden spoon/knife) either side of the potato to prevent the knife going right down.
- Drizzle with vegetable oil, season well then bake in the oven for 1 hour.
- When the potatoes have been cooking for 40 minutes, cook the green vegetables to accompany the dish.
- To prepare the olive and caper tapenade, place the black olives, capers, parsley, garlic-infused oil and lemon juice in a food processor and blitz until smooth.
- Fry the sea bream in a pan with a little oil for 5-6 minutes, turning halfway through.
- Serve the green vegetables, hasselback potatoes and fish on a plate then generously spoon the tapenade across the fish.
Let me know if you give this recipe a try, I love seeing posts of you enjoying low FODMAP meals.
This is a sponsored post in partnership with Ciao Gusto.