This recipe is very quick to prepare – and quick to disappear from the plates, too. Light and delicious, it’s the ideal way to enjoy some fresh fish.
If you buy your sea bream at the local fishmonger, ask to have it cleaned – they’re a lot quicker and more thorough than anyone who is not of the trade will ever be. You can also get your fish at the supermarket, just make sure to buy it fresh and not frozen. Prepare it and eat it on the same day to enjoy it at its best!
Serves: 2 | Preparation time: 10 mins | Cooking time: 30 to 35 mins
- Sea bream, medium sized, cleaned: 2 (about 600 g)
- Purple potatoes, medium sized: 6 (about 800 g)
- Garlic: 2 cloves
- Rosemary or thyme, fresh: about 1 sprig
- Breadcrumbs or stale bread: as needed
- Black olives, pitted: to taste
- Capers: to taste
- Extra virgin olive oil: to taste
- Salt: to taste
Preheat the oven to 180°C.
Peel the garlic cloves. If you are using stale bread, put it in a bowl full of water to re-hydrate it. Once the bread has absorbed as much water as possible, take it out of the bowl and squeeze it with your hands to remove the water.
Put the soaked bread or the breadcrumbs in a food processor and add the garlic, the rosemary, the olives, the capers, a tbsp of olive oil and a pinch of salt. Mix until it reaches a homogeneous texture.
Rinse the sea bream with running water to remove any small residues, then dry it with some kitchen paper. Rub a bit of olive oil on each fish.
Lay the sea bream on a baking tray lined with baking paper, then open its belly (which should’ve been cut open when the fish was cleaned) and stuff the fish with the mixture you prepared in the food processor. Press down the edges of the cut to make sure the filling doesn’t come out of the bream when cooking. Flavour the sea bream with some salt and rosemary leaves.
Peel the potatoes, rinse them with running water and dry them with a kitchen towel. Dice them in small cubes or else in thin slices. Put the potatoes on another baking tray lined with baking paper, and flavour them with some oil, rosemary leaves and salt.
Bake the fish and the potatoes at 180°C for 30 to 35 minutes. The fish will be ready when its eye is completely white and the gills are of a dark brown colour. Serve with a glass of cold white wine.
Tip: Once ready, you can serve the fish either with or without its skin, which should be easy to lift from the cooked flesh underneath. To make the fish even tastier, drizzle on top of it the gravy left on the baking tray.