Baked sea bream with spicy baked potatoes

Ingredients for 4 servings:

• 1 kg potato(s), waxy
• 2 onions, large
• 8 garlic cloves
• 2 red chili peppers
• 4 sprigs rosemary
• 4 fish(s) sea bream or gilthead bream, each approx. 300 g
• Salt and pepper, from the mill
• 100 ml olive oil, best quality
• 300 ml dry white wine
• n. B. water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel the potatoes and onions and cut both into approximately 5 mm thick slices. Layer them on a deep baking tray. Finely slice the chili peppers (including the seeds, if you like it hot!) and scatter them on top of the potatoes. Peel the garlic. Combine the olive oil with 4 cloves of garlic, approximately 1 teaspoon of salt, freshly ground pepper, and the white wine in a tall jug and blend thoroughly with a hand blender. Then pour over the potatoes and place the tray in the oven at approximately 200°C for 30 minutes. Turn the potatoes over after about 15 minutes to prevent them from drying out. If too much of the liquid has evaporated, add a little more water. Meanwhile, scale the sea bream and make 2-3 diagonal cuts in the skin down to the bones. Season the fish inside and out with salt and pepper and place a sprig of rosemary and a quartered clove of garlic in the belly of each fish. After the potatoes have been in the oven for 30 minutes, turn them over again and place the fish on top. Then return the whole thing to the oven for another 25-30 minutes (depending on the size of the fish) to finish cooking. Serve with the same white wine you used to cook the potatoes, ideally a crisp, fruity Spanish wine.