Baked sea bream with potatoes
Whole sea bream roasted on a bed of potatoes and onion, finished with a splash of white wine and lemon.
- 60 min15 prep · 45 cook
- EasyDifficulty
- 570 kcalper serving
Ingredients
- Sea bream, cleaned (about 600 g each)2
- Potatoes800 g
- Onion1
- Lemon1
- garlic3 cloves
- White wine100 ml
- Chopped parsley2 tbsp
- Olive oil6 tbsp
- Saltto taste
- Black pepperto taste
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Steps
- 1
Heat the oven to 200 °C. Peel the potatoes and slice them thinly with the onion.
- 2
Spread the potatoes and onion in a roasting tin, season, drizzle with half of the oil and bake until starting to soften.
- 3
Make two cuts on each side of the fish, season inside and out and put a few lemon slices in the cuts.
- 4
Lay the fish on the potatoes, pour over the wine and roast until the flesh comes away from the bone.
- 5
Meanwhile, gently fry the sliced garlic in the rest of the oil and add the parsley.
- 6
Pour the garlic oil over the fish and serve straight from the tin.
Tips and questions
- How do I know the bream is cooked?
- The eye turns white and the dorsal fin pulls out easily. The flesh near the spine should be opaque and come away cleanly.
- Why bake the potatoes first?
- Sliced potatoes need about twice as long as the fish. Giving them a head start means both finish together without dry fish.
Enjoy your meal!
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