Roast sea bream in wine and cream with olives and capers

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the sea bream

  • 400ml/14fl oz hot fish stock, to cover
  • fresh flatleaf parsley stalks
  • 50g/1¾oz unsalted butter
  • 1 onion, sliced
  • 3 celery sticks, sliced
  • 50ml/2fl oz dry vermouth
  • 300ml/10fl oz dry white wine
  • 3 large potatoes, peeled and thinly sliced
  • 1 tbsp white peppercorns
  • 1 star anise
  • 2 bay leaves
  • 1 whole sea bream, head removed
  • 150ml/5fl oz double cream
  • salt and freshly ground black pepper

To serve

  • handful anchovy-stuffed olives, sliced
  • 3 tbsp capers
  • 4 spring onions, chopped
  • handful parsley leaves, deep fried
  • 1 celery heart, including leaves

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