Whole roasted bream
with potatoes
 

This is a lovely Spanish dish.  The whole concoction of flavours is quite delicious.  It is an extremely satisfying fish dish.

Preparation Time             20  Mins

Cooking Time                 45  Mins

Elapsed Time                 65  Mins

Ingredients

For     2  portions

2 tbs               Breadcrumbs  - fresh

2 cloves           Garlic  - chopped

1                    Lemon  - sliced thinly

6 tbs               Olive oil

1                    Onion  - halved and sliced

2 tbs               Parsley  - chopped

3                    Potatoes

1 Pinch            Saffron

                      Salt

2                    Sea bream

250 ml             Wine  - dry white

Method

Season the fish with salt.

Sauté the onion in 1 tablespoon of the oil over a medium heat until soft and golden and then put it in a baking dish large enough to hold the fish.

Par-boil the potatoes in salted water for 10 minutes, drain and cut them into thick slices.  Add them to the onions, drizzle over 3 tablespoons of the oil.  Add the saffron and a little salt and mix gently.  Then pour in the wine. 

Rub the top of the fish with 1 tablespoon of the oil and place them in the baking dish with the potatoes around.   Slash the fish in one place at the thickest end.  Cut 1 thin slice of lemon in half and insert a half in each cut.  Put 1 lemon slice inside each fish and the rest on top of the potatoes. 

Mix the remaining tablespoon of olive oil with the garlic, breadcrumbs and 1 tablespoon of the parsley.  Sprinkle this mixture over the fish.

Put the fish in an oven preheated to 250°C to roast for 25 minutes, or until the fish is cooked and the potatoes are tender.  Serve sprinkled with the remaining parsley.

Wine recommendations

Conventional

          Côte Chalonnaise

Interesting

          Jurançon sec

          Montagny

          Muscadet Sèvre et Maine Sur lie

          Pinot Gris