Jamie’s Cuban fish one pot

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Ingredients

3 mixed-colour peppers

2 red onions

Olive oil

1 level tsp cumin seeds

2 cloves of garlic

Half a bunch of oregano (10g)

2 oranges

1 lemon

Extra virgin olive oil

2 x 400g royal bream, scaled, gutted, gills removed, from sustainable sources


Method

1. Preheat the oven to 220C (240C non-fan). Deseed the peppers, peel the onions, chop it all into 3cm chunks and place in a 25cm x 35cm roasting tray. Toss with 1 tbsp olive oil and a pinch of sea salt and black pepper, then roast for 20 minutes.

2. Meanwhile, pound the cumin seeds in a pestle and mortar with a pinch of salt and pepper. Peel and add the garlic, then strip in the oregano leaves and pound into a paste. Squeeze in the orange and the lemon juice, add 1½ tbsp extra virgin olive oil and muddle together.

3. On a plate, score the fish on both sides at 2cm intervals, then pour over just half the marinade, reserving the rest, and rub into all those scores, getting inside and out.

4. Remove the tray from the oven, give the veg a good mix up and move them to the edges of the tray so you can nestle the marinated fish in the centre, pouring over any excess marinade from the plate. Return to the oven for 15 minutes, or until the fish is golden and pulls easily away from the bone. Let it rest for 5 minutes, then spoon over the reserved marinade. Great as it is, or with rice and crusty bread.

--
Pippa Gawley
Tel/What's App: +44 7980 921030

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