Besugo al horno – baked sea bream with potatoes

Ingredients for 4 portions

• 1 kgPotato
• 1Yellow onion
• 4 tbspOlive oil, for the potatoes
• to tasteSalt
• 1.4 kgGilt-head bream, 1 large blackspot bream or 2 gilt-head bream, scaled and gutted
• 1Lemon, sliced
• 3 clovesGarlic, finely chopped
• 2 tbspParsley, chopped
• 2 tbspBreadcrumbs
• 150 mlWhite wine
• 3 tbspOlive oil, for the fish

Method

1. Heat the oven to 190 °C. Peel the potatoes and slice them thinly, and thinly slice the onion.
2. Spread the potatoes and onion out in a large roasting dish, drizzle with the oil, add salt and toss.
3. Bake the potatoes for 25 minutes, until they're starting to soften.
4. Meanwhile, pat the fish dry and make 3 or 4 slashes along the back on each side. Push half a lemon slice into each slash and salt the fish inside and out.
5. Mix the garlic, parsley and breadcrumbs.
6. Lay the fish on the potatoes, scatter over the breadcrumb mixture, drizzle with the oil and pour the wine into the dish.
7. Bake for 20–25 minutes, until the flesh comes away easily from the bone.
8. Serve from the dish, lifting the fillets off the bone, with the potatoes and the juices.

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