John Myers
Sea Bream on Potato Bed
The perfect sea bream on potato bed recipe with a picture and simple step-by-step instructions.
- 2 Fresh sea bream, except
- 400 g Potatoes (weight after peeling)
- Pepper, salt, fish seasoning as desired
- 150 g Onions (weight after peeling)
- 3 Garlic cloves
- 3 Chili peppers green
- 2 small Red peppers
- 2 Bay leaves
- 6 Branches Rosemary fresh
- 50 ml Olive oil
- 70 ml White wine
- Coarse sea salt
- Descale the sea bream with a knife, wash cold inside and outside, dry and season. Put a sprig of rosemary in the interior. Slightly cut the top of the fish 3 times across. Keep ready.
- Peel the onions, cut in half and cut halves into thin slices. Skin the garlic, finely chop. Core the chilli peppers and bell peppers and cut into small cubes. Put everything in a bowl. Pour in oil and wine, pepper and salt and mix everything well. Stand by.
- Preheat the oven to 200 ° (with convection). Brush the tray with oil. Peel the potatoes, slice them into 2 mm thin slices and spread them out in the middle of the tray. Salt and pepper a little. Place sea bream and bay leaves on top. Pour the oil, wine and onion mixture over it and distribute it well. Spread the remaining sprigs of rosemary.
- Place the tray in the middle of the oven and cook for 30 minutes (but this depends on the nature of the oven). After the specified time has elapsed, make the cooking test. If the dorsal fin comes off easily when you pull on it, then the fish is done. The potatoes should be like that and have got some color all around.
- Before serving, sprinkle the fish with a little coarse sea salt. If you like, you can also decorate with a little lemon.
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