You’ll Need
For the Sea Bream
1 whole sea bream (700–900g), cleaned and scaled
2 tbsp extra virgin olive oil
3 cloves garlic, finely sliced
1 lemon, sliced
10 cherry tomatoes, halved
12 black olives, halved
1 small shallot, finely sliced
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
1 tsp fresh thyme leaves
Sea salt
Freshly cracked black pepper
For the Roasted Potatoes
500g baby potatoes, halved
1 tbsp olive oil
1 tsp garlic powder
1 tsp dried oregano
Sea salt
Freshly cracked black pepper
To Serve
Tenderstem broccoli
Lemon wedges
Fresh parsley
Optional but Dangerous
King prawns
Crumbled feta
Capers
Chilli flakes
Method
Preheat your air fryer to 190°C.
Toss the baby potatoes with the olive oil, garlic powder, oregano, sea salt and black pepper.
Air fry for 20–22 minutes, shaking every 5–6 minutes until crisp and golden.
Pat the sea bream dry thoroughly with kitchen paper.
Score the skin three or four times on each side.
Rub the fish inside and out with the olive oil, sea salt and freshly cracked black pepper.
Stuff the cavity with the garlic, lemon slices, cherry tomatoes, olives, shallot, parsley, dill and thyme.
Place the stuffed fish into the air fryer basket.
Air fry at 190°C for 18–22 minutes, carefully turning halfway through if your basket allows, until the skin is lightly crisp and the flesh flakes easily from the backbone.
Allow the fish to rest for 2 minutes.
Transfer to a serving platter surrounded by the crispy oregano potatoes and Tenderstem broccoli.
Finish with fresh parsley and plenty of lemon wedges before serving.