Baked sea bream with potatoes and rosemary salt
Whole sea bream baked on a bed of potatoes and onion, with a rosemary salt that scents the fish without masking its flavour.
55 min · Serves 2
Ingredients
- 2 whole sea bream, cleaned, about 450 g each
- 500 g potatoes
- 1 onion
- 1 lemon
- 4 tbsp olive oil
- 100 ml white wine
- 1 1/2 tsp Xalte Rosemary salt
Method
- 1Preheat the oven to 190 °C and cut the peeled potatoes into 3 mm slices and the onion into thin strips.
- 2Toss the potatoes and onion with 3 tbsp of the oil and 1/2 tsp of the Xalte Rosemary salt, spread them in a roasting dish and bake for 20 minutes.
- 3Season the bream inside and out with the rest of the Xalte Rosemary salt and tuck a few lemon slices inside.
- 4Lay the fish on the potatoes, pour over the wine and the rest of the oil and bake for 20 minutes more, until the flesh comes away easily from the bone.
