Baked sea bream with potatoes (dorada al horno)
Whole portion-sized sea bream roasted on a bed of thinly sliced potatoes with onion and green pepper, with lemon, garlic, parsley and a splash of white wine. A weekend dish made the same way with sea bass; also baked in a salt crust or opened out flat (a la espalda).
- 1 h 06Time
- 30 minHands-on
- 4Portions
- ≈ €4.65per portion
- 700kcal per portion
Ingredients for 4 portions
- to tasteSalt
- 1.4 kgGilt-head bream, 4 portion-sized fish, scaled and gutted
- 1Lemon, sliced
- 3 clovesGarlic, finely chopped
- 2 tbspParsley, chopped
- 2 tbspOlive oil, for the fish
- 100 mlWhite wine
On the side
- 800 gPotato, peeled, thinly sliced
- 1Yellow onion, thinly sliced
- 1Italian green pepper, in strips
- 4 tbspOlive oil, for the potatoes
Method
- Heat the oven to 200 °C. Peel the potatoes and slice them thinly, and slice the onion and pepper into strips.
- Spread the potatoes, onion and pepper in a roasting tin, season with salt, drizzle with the oil and toss together.
- Bake in the middle of the oven for 25 minutes, until the potatoes start to soften.
- Make 2–3 diagonal cuts on each side of the fish. Salt them inside and out and tuck half a lemon slice into each cut.
- Mix the garlic, parsley and oil in a small bowl.
- Lay the fish on top of the potatoes, spoon the garlic oil over them and pour the wine into the tin.
- Bake for about 20 minutes, until the flesh comes away easily from the bone.
- Serve one fish per person with the potatoes and a little of the juices from the tin.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
