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Sea bream on a bed of potatoes

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Ingredients for 2 servings:

  • 1 fish (sea bream approx. 500 g)
  • 4 m.-sized potatoes
  • 8 cherry tomatoes
  • some olive oil
  • some salt
  • some pepper, from the mill
  • 1 bunch parsley, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Wash the sea bream, dry it, and season the inside with salt and pepper. Peel the potatoes and slice them using a mandoline, then season with salt and pepper. Wash and halve the tomatoes. Grease a baking dish and add 2/3 of the potato slices. Place the sea bream on top of the potato slices. Arrange half of the tomatoes around the sea bream. Sprinkle half of the chopped parsley on top and season with salt. Arrange the remaining potato slices over the sea bream. Finally, spread the remaining tomatoes and parsley over the potato slices. Season everything again and drizzle with a little olive oil. Cook in an oven preheated to 200°C for about 35-40 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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