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Bream baked with potatoes
Serves 4 Starters and mains
Ingredients
- 500g potatoes
- best-quality olive oil, for coating
- handful cherry tomatoes (optional)
- handful green olives (optional)
- handful parsley, very roughly chopped
- 1 small glass vernaccia or another dry white wine
- 2 garlic cloves, halved
- 1 large bream
Method
Preheat the oven to 200C/180C F/Gas 6. Wash the potatoes but don’t bother peeling them. Slice them into thin discs – as thin as you can manage without wasting time and worrying about it. Lay the potato slices in a roasting tin or gratin dish and season well with salt. Add a hefty glug of olive oil and stir them around with your hands until they are all well coated.
Tear the tomatoes in and scatter them about.
Sprinkle over the olives and the parsley, add the wine and the garlic cloves. Arrange everything evenly and flatly, like a nicely made bed ready to receive the fish.
Season the fish well with salt and drizzle with some oil. Place it on top of its bed and put the tin in the oven. Cook for around 30 minutes, until the fish is done. If your potatoes are still a little al dente but the fish is done, remove the fish, set aside and cover with foil, and return the potatoes to the oven for a few more minutes.
Serve in the roasting tin for people to help themselves.
This recipe was taken from the August/September 2020 issue of Food and Travel.
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