Ingredients
1 piece red pepper, deseeded and cut into large chunks
1 piece yellow pepper, deseeded and cut into large chunks
200 g cherry tomatoes, halved
1 piece red onion, cut into wedges
150 g shallots (6 pieces), halved
4 cloves garlic, unpeeled
1 teaspoon coarse sea salt
1 teaspoon ground black pepper
4 tablespoons olive oil, plus extra for drizzling
900 g gilt-head bream (2 x 450 g) whole, scaled and gutted
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1 piece lemon, thinly sliced
4 sprigs Fresh rosemary and thyme
1 tablespoon olive oil
1 teaspoon balsamic vinegar
25 g whole walnuts, toasted
Preparation
Tip all of the vegetables into a roasting tray, season with salt and pepper. Pour over 4 tbs olive oil and toss together. Roast for 20 mins at 220°C until starting to soften.
Pat the fish dry with kitchen paper, then slash the skin on both sides with a sharp knife. Season the inside of the fish, then stuff with the lemon slices and half of the herbs.
Place on top of the vegetables, drizzle with 1 tbs olive oil, scatter with the rest of the herbs, then roast for 20-25 minutes at 220°C.
Lift the fish and half of the vegetables onto a serving plate and cover with foil to keep warm. Spoon the rest of the vegetables and most of the juice from the roasting tray into a food processor. Add the vinegar and walnuts, blend until smooth.
Serve the fish with the vegetables and sauce.
