OVEN-BAKED SEA BREAM AND POTATOES
Sea bream fillet and potatoes baked with herbs and white wine. Makes a great weeknight addition to your family menu or when hosting a crowd and don't want to fuss
Provided by Angela
Categories Dinner/Lunch
Time 55m
Yield 2
Number Of Ingredients 8
Steps:
- Dice the tomatoes
- Bring water in a pot to boil, in the meantime prepare the potatoes
- Cut the potatoes to about 1/4-inch thick, toss into the hot water to boil for on high heat for 8 minutes, or until almost soft enough for you to piece through without difficulty. While that boils, prepare the infused oil.
- Heat a saucepan on medium heat then add in the olive oil, toss in the cloves of garlic, and let infuse for about 2 minutes. (The oil should not reach the smoking point and the garlic should not brown). If the garlic starts to brown, take them out, reduce the heat and put 2 fresh garlic cloves until the 2 minutes are through.
- Preheat the oven to 220°C/428°F
- Pour 1/4 of the infused olive oil onto the baking dish
- Drain the potatoes and lay them flat in the baking dish. If there are any leftovers with no space to lay them, you can put them against the sides of the dish
- Evenly spread 1/2 of the diced tomatoes, black peppercorns, and parsley over the potatoes. Sprinkle some salt, not too much as you will also salt the fish
- Lay the fish fillet on a kitchen paper towel and press to soak in excess water. Transfer them over the potatoes, lay them side by side, skin side down.
- Top the fish with the leftover: tomatoes, peppercorns, parsley. Pour in the wine and finish by pouring the infused oil evenly over the fish.
- Bake in the middle oven rack, If during the 30 minutes baking the fish looks a little dry, scoop some of the juices settled on the potatoes to drizzle over the fish.
- After 30 minutes, melt a knob of butter over the fish then put it back in the oven for browning. Take it out after 5 minutes.
- Once the fish is out of the oven, squeeze some fresh lemon on it and serve.
Nutrition Facts :
ORATA AL FORNO (BAKED SEA BREAM WITH POTATOES)
This recipe is based on a very easy one I found in an Italian cookbook called "Cucina Italiana". Over the years I have changed this and that and adapt it to may own taste. I love to cook with whole fish. Sea Bream (Orata) has such wonderful flavours, if you cook it in the oven. You won't believe the difference between fillet and a whole fish until you try it. If you can get a whole sea bream, get it. The recipe is very easy, it is alsmost done in a few minutes, but you have to wait until the fish is done in the oven. While the fish is in the oven, the room is filled up by delicious flavours. Hope you enjoy it as much as I do.
Provided by Thorsten
Categories One Dish Meal
Time 55m
Yield 1-2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven (430 F, 220 C).
- Wash and peel the potatoes. Slice them (about 1/4 inch thick).
- Mix the potato slices with as less olive oil as possible. They should only be coated and not soaked. Arrange the slices on an oven-proofed dish, so that later the fish could be placed on them. Salt them to taste with salt and a little pepper.
- Put them in the oven and bake them covered with aluminium foil for 15 minutes.
- Meanwhile prepare and clean fish. Wash and pat dry. Remove pectoral and ventral fins.
- Sprinkle some salt into stomach cavity. Put two slices of lemon, a few slices of garlic and one sprig rosmary into cavity. Brush on both sides with a little olive oil.
- After 15 minutes take potatoes out of the oven and sprinkle with slices of green onions and the rest of garlic.
- Place fish on the potatoes. Sprinkle with some salt and put back in the oven for 25 to 30 minutes or until fish is done (Fish is done when the dorsal fin can easily be removed).
- If the fish gets to dry while baking, brush with a little olive oil.
- When fish is done take out of the oven and sprinkle with parsley and serve hot with additional slices of lemon.
- NOTE: Serve fish as a whole or fillet prior to serving.
Nutrition Facts : Calories 196.2, Fat 0.4, SaturatedFat 0.1, Sodium 20.3, Carbohydrate 47.8, Fiber 8.1, Sugar 2.2, Protein 5.8
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