Moroccan-style sea bream

Portions : 4
Preparation : 15 minutes
Cooking time : 35 to 40 minutes

Ingredients

• 2 king or grey bream
• 30 ml (2 tablespoons) vegetable bouillon concentrate
• 5 ml (1 teaspoon) ground cumin
• 5 ml (1 teaspoon) paprika
• 2.5 ml (½ teaspoon) ground coriander
• 1 ml (¼ teaspoon) ground turmeric
• 1 l (4 cups) Grelot potatoes
• 2 garlic cloves, chopped
• 250 ml (1 cup) water
• 60 ml (4 tbsp.) olive oil
• 15 ml (1 tablespoon) honey
• 1 red bell pepper, brunoise
• 250 ml (1 cup) green or black olives
• 1 onion, thinly sliced
• 2 lemons, quartered
• ½ bunch fresh coriander, leaves removed
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 220°C (425°F).
2. In a saucepan of salted water, add the potatoes, bring to the boil and boil until cooked but still firm.
3. In a bowl, combine the garlic, water, olive oil, honey, vegetable bouillon concentrate, cumin, paprika, ground cilantro, and turmeric.
4. Place the potatoes, bell pepper, olives and onion in a gratin dish.
5. Using a knife, make 3 cuts on each side of each fish.
6. Arrange the sea bream on top of the vegetables, adding the prepared mixture.
7. Sprinkle with lemon wedges and bake for 25 minutes.
8. Check seasoning and garnish with coriander before serving.