Roasted Sea Bream With Anchoiade

There's something incredibly satisfying about a recipe that feels both impressively chef-y and surprisingly simple to pull off. This dish of roasted sea bream with a punchy anchoiade is exactly that. It’s my go-to when I want a meal that’s bursting with Mediterranean flavour without spending hours in the kitchen. Trust me, the taste-to-effort ratio is off the charts.

The Magic of Anchoiade

Anchoiade (pronounced ahn-shwahd) is a classic Provençal sauce, and it’s the undisputed star here. It’s a powerful, salty paste made from just a few ingredients, but my goodness, does it pack a punch. You simply blend together garlic, black olives, anchovies, and a good glug of olive oil. The result is this deeply savoury, umami-rich paste that will make your taste buds sing. Don't be shy with the anchovies—they melt right in and create an incredible depth of flavour, not a fishy one.

Prepping the Peppers

While the oven is preheating to 190°C, we tackle the peppers. Roasting them is a non-negotiable step. Laying them skin-side up until they’re blistered and blackened might seem like a hassle, but it’s worth it for the sweet, smoky flavour it unlocks. Once they’ve cooled and you’ve slipped off those charred skins, you’re left with the most tender, delicious flesh. Slicing them finely and mixing them with some sundried tomatoes into the anchoiade creates a chunky, vibrant stuffing.

Bringing It All Together

The assembly is the fun part. You create little fish sandwiches! Lay out half the sea bream fillets skin-side down, slather on a generous amount of the anchoiade mix, and top with the remaining fillets, skin-side up. A final drizzle of olive oil, into the now 200°C oven they go, and just eight minutes later, you have a stunning main course.

The final dish is a beautiful contrast of textures and tastes. When it comes out of the oven, you’ll experience:

• The smell: Salty, briny olives and roasting garlic filling your kitchen.
• The sound: The gentle sizzle as it comes out of the oven.
• The sight: Crispy, golden fish skin against the dark, rustic stuffing.
• The taste: A incredible harmony of the mild, flaky bream with the powerful, salty sauce.
• The touch: The satisfying ease of a fork sliding through tender layers.

I served mine with some broken roasted potatoes to soak up all the glorious juices, but a simple green salad would be just as wonderful. Dig in immediately—this is one dish that doesn’t believe in waiting!