Rick Stein served up a tasty baked sea bream dorade rota with potatoes and peppers dish on Rick Stein’s Long Weekends.

Rick says: “This dish, originally from Rota in the Bay of Cádiz, has been adapted for gilthead bream, which is widely available in the UK.”

The ingredients are: 3 large waxy potatoes, peeled and cut into thick slices, 5 tbsp olive oil, 1 large onion, sliced, 1 garlic clove, chopped, 1 large green pepper, seeds removed, sliced, 300g tomatoes, skinned and chopped, 1 bay leaf, 2 x 400g whole sea bream, scaled and gutted, ½ lemon, juice only, 4 tbsp dry sherry, small handful flatleaf parsley, leaves chopped, to serve, salt and freshly ground black pepper.

For the picada: small handful flatleaf parsley, chopped, 2 large garlic cloves, roughly chopped and ½ tsp sea salt.

See the recipe in Rick’s book titled: Rick Stein’s Long Weekends, available from Amazon now.