Jamie Oliver 5 Ingredients Bream & Roasted Grapes is made with fresh bream, mixed-colour seedless grapes, baby spinach, wholegrain mustard, and crème fraîche. This delicious fish recipe creates a light and flavorful dinner that takes about 25 minutes to prepare and can serve up to 2 people.
This Bream & Roasted Grapes Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 500g ripe mixed-colour seedless grapes
- 2 x 300g whole bream, scaled, gutted, gills removed
- 300g baby spinach
- 2 tablespoons wholegrain mustard
- 2 tablespoons crème fraîche
How To Make Bream & Roasted Grapes:
- Preheat & Roast the Grapes: Preheat the oven to 220°C. Pick the grapes into a roasting tray and roast for 5 minutes.
- Roast the Bream: Add the bream to the tray, season with sea salt and black pepper, and drizzle with 1 tablespoon of olive oil. Roast for another 15 minutes. The fish is cooked when it flakes easily near the head.
- Wilt the Spinach: In a large non-stick frying pan, wilt the spinach over high heat with 1 tablespoon of olive oil. Season with salt and pepper, then drain in a colander to remove any excess liquid.
- Make the Sauce: Place the roasting tray on the hob over medium heat. Gently mash the grapes, then stir in the mustard and crème fraîche. Bring to a boil, adjust seasoning as needed, and add a splash of water to loosen if required.
- Serve: Divide the spinach onto plates, place the bream on top, and spoon over the roasted grapes. Drizzle the mustard sauce over the fish, and serve with an empty plate for the bones.
Recipe Tips
- Check the Fish is Fresh: Use fresh bream for the best taste. The eyes should be clear and the flesh firm. If it smells too strong, it’s not fresh enough.
- Don’t Cook the Fish Too Long: Watch the fish carefully. It should flake easily at the thickest part near the head. Cooking too long will dry it out.
- Pick Seedless Grapes: Make sure your grapes don’t have seeds. Seeds will taste bitter and mess up the sauce.
- Squeeze the Spinach Well: After wilting the spinach, squeeze out all the extra liquid. Wet spinach can make the dish soggy.
- Fix the Sauce Thickness: If the sauce is too thick, add a little water or white wine to thin it while heating. This will make it easier to pour over the fish.
How To Store & Reheat Leftovers
Storing in the Fridge: Place any leftover bream and roasted grapes in an airtight container. Store the spinach separately if possible to avoid it becoming soggy. Keep both in the fridge for up to 2 days.
Reheating: To reheat, place the fish and grapes in a baking dish and warm in the oven at 180°C (350°F) for about 10-12 minutes, or until heated through.
Avoid overheating, as the fish may dry out. Reheat the spinach quickly in a frying pan or microwave for 1-2 minutes.
Nutrition Facts
- Calories: 496 kcal
- Fat: 20.1g
- Saturated Fat: 5.3g
- Protein: 38.7g
- Carbs: 42.6g
- Sugars: 42.4g
- Salt: 1.2g
- Fibre: 3.2g
Try More Jamie Oliver 5 Ingredients Recipes:
- 5 Ingredients Croatian Mussels
- 5 Ingredients Sea & Mountain Skewers
- 5 Ingredients Prawn Rice
- 5 Ingredients Calamari Stew
Jamie Oliver 5 Ingredients Bream & Roasted Grapes
Description
Jamie Oliver 5 Ingredients Bream & Roasted Grapes is made with fresh bream, mixed-colour seedless grapes, baby spinach, wholegrain mustard, and crème fraîche. This delicious fish recipe creates a light and flavorful dinner that takes about 25 minutes to prepare and can serve up to 2 people.
Ingredients
Instructions
- Preheat & Roast the Grapes: Preheat the oven to 220°C. Pick the grapes into a roasting tray and roast for 5 minutes.
- Roast the Bream: Add the bream to the tray, season with sea salt and black pepper, and drizzle with 1 tablespoon of olive oil. Roast for another 15 minutes. The fish is cooked when it flakes easily near the head.
- Wilt the Spinach: In a large non-stick frying pan, wilt the spinach over high heat with 1 tablespoon of olive oil. Season with salt and pepper, then drain in a colander to remove any excess liquid.
- Make the Sauce: Place the roasting tray on the hob over medium heat. Gently mash the grapes, then stir in the mustard and crème fraîche. Bring to a boil, adjust seasoning as needed, and add a splash of water to loosen if required.
- Serve: Divide the spinach onto plates, place the bream on top, and spoon over the roasted grapes. Drizzle the mustard sauce over the fish, and serve with an empty plate for the bones.
Notes
- Check the Fish is Fresh: Use fresh bream for the best taste. The eyes should be clear and the flesh firm. If it smells too strong, it’s not fresh enough.
- Don’t Cook the Fish Too Long: Watch the fish carefully. It should flake easily at the thickest part near the head. Cooking too long will dry it out.
- Pick Seedless Grapes: Make sure your grapes don’t have seeds. Seeds will taste bitter and mess up the sauce.
- Squeeze the Spinach Well: After wilting the spinach, squeeze out all the extra liquid. Wet spinach can make the dish soggy.
- Fix the Sauce Thickness: If the sauce is too thick, add a little water or white wine to thin it while heating. This will make it easier to pour over the fish.