How to make Roasted sea bream, tomato salad and rosemary potatoes ?

The acidity of of this zingy tomato salad partners perfectly with succulent roasted sea bream and the crispiest rosemary potatoes. The French-style combination is a guaranteed crowd-pleaser for summer dinner parties.

INGREDIENTS
4 x 350g whole sea bream, cleaned and gutted (ask your fishmonger to do this if you’re not confident)
2 tbsp extra-virgin olive oil
4 tsp herbes de provence
300ml dry white wine or rosé

For the potatoes

2kg potatoes, cut into rough cubes
2-3 tbsp light olive oil
2 tsp herbes de provence
1½ tsp flaky sea salt
Large pinch dried rosemary (or fresh if you have it to hand)

For the tomato salad
100ml cider vinegar
1 tbsp caster sugar
100ml olive oil
300g vine tomatoes, roughly chopped
800g cherry tomatoes, quartered
Bunch fresh mint, leaves picked and chopped


METHOD
01.Heat the oven to 200°C/180°C fan/gas 6. Put the potatoes in a large roasting tray and toss with the olive oil, herbes de provence, salt and rosemary, then season with freshly ground black pepper. Roast for 20 minutes until starting to turn golden.
02.Meanwhile, put the sea bream in a large shallow roasting tray (or use 2 smaller ones). Drizzle the fish with the extra-virgin olive oil, sprinkle with the herbes de provence, then pour the wine into the tray(s) around the fish. Once the potatoes have had 20 minutes’ cooking time, turn the oven down to 180°C/160°C fan/gas 4. Put the fish in the oven with the potatoes and cook for 20-25 minutes until cooked through (the flesh will be opaque and will flake easily).
03.Meanwhile make the tomato salad. Mix the vinegar with the sugar and oil in a small bowl or jug. Put the tomatoes in a serving bowl, pour over the dressing and toss together. Add half the chopped mint, then set aside to marinate.
04.When ready to eat, stir the rest of the mint into the tomato salad and season to taste. Serve with the fish and potatoes with a green salad.