Roast sea bream Basquaise

56 ml	Olive oil
1	Onion (finely sliced)
1	Red pepper (sliced)
1	Green pepper (sliced)
4 cloves	Garlic (crushed)
2 sprigs	Thyme (leaves only)
110 ml	White wine
225 ml	Chicken stock
1	Sea bream (scaled, gutted, gills removed)
4 sprigs	Flat parsley
4	Charlotte mid potatoes (cooked)

Method

1.      In a roasting pan add the olive oil & heat on the stove.

2.      Add the onion & peppers & cook over a medium heat until almost soft & browned.

3.      Add the garlic & thyme & cook for another 3 mins.

4.      Pour in the wine & stir.

5.      Add the chicken stock & bring to the boil.

6.      Season the fish inside & out.

7.      Add the potatoes & the fish then place in a hot oven.

8.      Baste the fish during cooking.

9.      Remove from the oven crisp up the fish under the grill.

10.    Season the pepper mix & fish with parsley.