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🍽️ Sea Bream Baked in a Potato Crust

571 kcal · 30 min · 4 servings

Ingredients

• 1 kg mostly waxy potatoes
• 4 garlic cloves
• 1 bunch parsley
• 1000 g gilt-head bream (1 gilt-head bream)
• salt
• pepper (from the mill)
• 2 tbsp lemon juice
• 6 tbsp olive oil
• 4 tbsp freshly grated Pecorino

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Slice the potatoes into paper-thin rounds.
3. 3. Peel the garlic clove and wash the parsley.
4. 4. Pluck the parsley leaves from the stems.
5. 5. Chop the parsley leaves together with the garlic very finely.
6. 6. Clean the fish if necessary and remove the scales.
7. 7. Wash the fish inside and out.
8. 8. Pat the fish dry with a kitchen towel.
9. 9. Season the fish with salt and pepper.
10. 10. Drizzle the inside of the fish with lemon juice.
11. 11. Preheat the oven to 180 degrees.
12. 12. Brush a large, ovenproof dish with one tablespoon of olive oil.
13. 13. Arrange half of the potato slices in the dish in an overlapping, shingle-like pattern.
14. 14. Season the potato layer with salt and pepper.
15. 15. Sprinkle the potatoes with half of the parsley-garlic mixture.
16. 16. Place the fish on top of the potato layer.
17. 17. Sprinkle the fish with the remaining herbs.
18. 18. Distribute the rest of the potato slices over the fish.
19. 19. Season the top potato layer again with salt and pepper.
20. 20. Drizzle everything with 3 to 4 tablespoons of olive oil.
21. 21. Place the fish in the center of the oven.
22. 22. Set the convection setting to 160 degrees.
23. 23. Bake the fish for about 25 minutes.
24. 24. Sprinkle the Pecorino cheese over the potatoes.
25. 25. Drizzle everything with the remaining olive oil.
26. 26. Bake the fish for another 20 to 25 minutes.
27. 27. Remove the fish from the oven when the potatoes are tender and golden brown.

Nutrition per serving

• kcal: 571
• Protein: 54 g · Fett/Fat: 20 g · Carbs: 41 g