This is a quick, easy dish that tastes delicious and looks great served family-style in the middle of the table. Try it with trout or sea bass if you prefer.
1 large onion, thinly sliced
1 clove garlic, crushed
1 800g sea bream, scaled and gutted
Splash of olive oil
200g brown shrimps
1 tbsp small capers
1 lemon, juice and grated rind
Handful flat-leaf parsley, chopped
For the salad
300g new potatoes, washed, diced, skin on
100ml olive oil
30ml red wine vinegar
1 tsp of English or dijon mustard
2 spring onions, finely sliced
Fill a pan with cold water and simmer the potatoes for 15 minutes, until just cooked. Remove, season, and leave to cool.
Lightly saute the onion and garlic for three minutes, then place in a large ovenproof dish.
Splash the bream with olive oil, season and place on top of the onion mix. Add 50ml water and place the dish in an oven preheated to 200C/gas mark 6 for 15-20 minutes (turn halfway through). The bream should come away from the bone easily when pierced with a knife.
While the fish is cooking, beat the olive oil and vinegar together with the mustard until emulsified. Pour over the potatoes, check seasoning and finish with the spring onions.
Remove the fish from the oven and keep warm.
Add the butter to the saute pan and allow it to get to golden brown.
Add the brown shrimps and capers and saute for 30 seconds before adding the lemon rind, juice and parsley.
Pour the shrimp mixture over the sea bream and serve with the potato salad.
• Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnett