Recipe: Sea Bream in the Oven

Sea bream in the oven is a classic Sunday coastal dish, the one you make when fresh morning fish is at hand and you don't want to fuss. It's mainly a summer and autumn dish, when new potatoes from Noirmoutier arrive (April to June) and line-caught fish are at their peak. At home, choose a nice 700 to 800 gram fish, just big enough to feed four without leftovers. For wine, keep it simple: a dry white that doesn't overthink itself. A Muscadet of course, or a Sancerre if you want something slightly livelier. A Chablis works without issue, the acidity stands up to the firm fish flesh. Skip light reds, they clash with butter and potato. For sides, the blanched potatoes for just 10 minutes are enough, they finish cooking with the fish. If you have kaffir lime on hand (Asian groceries), it's better than standard lime, it has something more floral. Plain lime works just as well. Melted lemon butter as a drizzle when serving, sea salt, freshly ground pepper. Nothing more. Eat it warm, not hot, to keep the fish's delicacy.