Orange Sea Bream With Potatoes
This delicious sea bream recipe combines the freshness of the ocean with the richness of aromatic garlic, rosemary, and orange flavors. The fish is marinated to perfection and then baked on a bed of thinly sliced potatoes until golden and crisp. A delightful dish that will surely impress your guests with its vibrant colors and tantalizing aroma.
— Constant Cookbook
Ingredients
- 2 whole fresh sea breams or 4 fillets
- the juice of one orange
- a drop of white wine
- 4 large potatoes
- breadcrumbs
- 2 sticks of rosemary and 2 cloves of garlic,
- 1 tsp salt
- olive oil - 4 tbsp
- mixed vegetables of your choice
Instructions
- Fillet the fish, sprinkle it with salt and leave it to marinate in the orange juice, rosemary, garlic and wine for an hour.
- Peel and slice the potatoes into thin slices with a mandolin; put them in a sauce spoon, cover them with cold water, add a pinch of salt and bring to the boil for 10 minutes; drain them in a colander.
- Peel and slice the potatoes into thin slices with a mandolin; put them in a sauce spoon, cover them with cold water, add a pinch of salt and bring to the boil for 10 minutes; drain them in a colander.
- With a bit of olive oil grease a baking tray and cover it with some of the potato slices.
- Lay the fish onto the potatoes, cover with the remaining potatoes, breadcrumbs and a generous dash of olive oil on top.
- Put in a hot oven at 180 C and cook for 30 minutes until golden.
Yield
Serves 2
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