Baked Sea Bream On A Bed Of Potatoes And Pecorino Recipes

Steps:

• Preheat oven (430 F, 220 C).
• Wash and peel the potatoes. Slice them (about 1/4 inch thick).
• Mix the potato slices with as less olive oil as possible. They should only be coated and not soaked. Arrange the slices on an oven-proofed dish, so that later the fish could be placed on them. Salt them to taste with salt and a little pepper.
• Put them in the oven and bake them covered with aluminium foil for 15 minutes.
• Meanwhile prepare and clean fish. Wash and pat dry. Remove pectoral and ventral fins.
• Sprinkle some salt into stomach cavity. Put two slices of lemon, a few slices of garlic and one sprig rosmary into cavity. Brush on both sides with a little olive oil.
• After 15 minutes take potatoes out of the oven and sprinkle with slices of green onions and the rest of garlic.
• Place fish on the potatoes. Sprinkle with some salt and put back in the oven for 25 to 30 minutes or until fish is done (Fish is done when the dorsal fin can easily be removed).
• If the fish gets to dry while baking, brush with a little olive oil.
• When fish is done take out of the oven and sprinkle with parsley and serve hot with additional slices of lemon.
• NOTE: Serve fish as a whole or fillet prior to serving.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Slice the potatoes thinly, put in a large saucepan and cover with cold salted water. Bring to the boil and drain, then lay onto the base of a lightly oiled large baking tray. Scatter over the garlic, chilli, saffron and a little of the coriander.
• Slash the fish through the flesh down to the bone - this allows it to cook evenly and quicker than normal. Season and rub with the olive oil. Lay the fish on the potatoes and top with the lime juice, wine, tomatoes and pine nuts. Lay the pancetta slices over the fish and bake for 20-25 mins or until the fish is cooked through. Check by pulling out one of the fins on the back, it should come away easily. Serve the fish scattered with the remaining coriander.