Baked Sea Bream, as in the Balearics
This is a wonderfully simple dish which is great to serve up in the middle of the table in the roasting dish. The sweet roasted flavours combine beautifully with a really fresh whole fish making it a great summer meal with everything in one dish.
Serves 2
Ingredients
2 potatoes, peeled and sliced into rounds about 1 cm thick
1 x 450 g sea bream, scaled and gutted
a pinch of salt
2 tomatoes, quartered
1 teaspoon sugar
2 cloves of garlic, peeled
a small handful of fresh parsley, finely chopped
a few glugs of good olive oil
a small handful of fresh breadcrumbs
lemons, for serving
Method
Preheat the oven to its maximum temperature. Cook the potatoes in boiling water for 3-4 minutes. Lay the fish on a roasting tray and sprinkle with salt. Place the potatoes, tomatoes and garlic cloves around the fish, and sprinkle with a pinch of sugar and salt. Pour a few glugs of olive oil into the roasting dish; and scatter the breadcrumbs lightly over the top. Cover tightly with foil and bake in the preheated oven for 20 minutes, then remove the foil, sprinkle with parsley and bake for a further 5 minutes.
This is a wonderfully simple dish which is great to serve up in the middle of the table in the roasting dish. The sweet roasted flavours combine beautifully with a really fresh whole fish making it a great summer meal with everything in one dish.
Serves 2
2 potatoes, peeled and sliced into rounds about 1 cm thick
1 x 450 g sea bream, scaled and gutted
a pinch of salt
2 tomatoes, quartered
1 teaspoon sugar
2 cloves of garlic, peeled
a small handful of fresh parsley, finely chopped
a few glugs of good olive oil
a small handful of fresh breadcrumbs
lemons, for serving
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