John Myers
Sea Bream with Hearty Potato Wedges and Iceberg Lettuce
The perfect sea bream with hearty potato wedges and iceberg lettuce recipe with a picture and simple step-by-step instructions.
- 2 Sea bream teaspoon a`250 g
- 2 tbsp Lemon juice
- 10 g Seasoning salt *)
- 700 g Waxy potatoes
- 1 tsp Salt
- 2 tbsp Olive oil
- 3 tsp Chopped rosemary
- 1 tsp Rubbed thyme
- 2 big pinches Coarse sea salt from the mill
- 300 g Ice cream salad
- 150 g Sylt salad sauce
- 2 Discs Lemon
- 2 Stalk Parsley
- Let the sea breams thaw, wash them thoroughly, pat dry with kitchen paper, sprinkle with lemon juice (2 tbsp), season with the enclosed seasoning salt inside and out and place in the supplied aluminum dish. Preheat the oven to 200 ° C and cook / bake the sea bream for about 20 minutes. Peel, wash and quarter the potatoes, cook in salted water (1 teaspoon salt) for about 10 minutes and drain. Pluck the rosemary tips, chop / chop finely and mix with olive oil (2 tbsp), rubbed thyme (1 tsp) and coarse sea salt from the mill (2 big pinches). Sprinkle the precooked potato wedges with it and toss in it, place / spread on a baking sheet with baking paper and place in the oven with the sea bream. The sea bream and potato wedges are cooked after about 20 minutes. Finally, place the tray with the potato wedges up and the sea bream down and brown the potatoes for a few minutes using the grill function. Clean the iceberg lettuce and cut very finely into strips. To serve, place the iceberg lettuce strips in a small salad bowl and drizzle with the Sylt salad sauce. Serve sea bream with hearty potato wedges, each garnished with a lemon wedge and a parsley stick. Serve with the prepared iceberg lettuce.
*) Gewürzsalz:
- Included in the 40 g pack / consisting of: salt, paprika powder, onion powder, black pepper, white pepper, dill and celery.
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