Baked Sea Bram with crispy seasoned potatoes

By GialloZafferano · 50 min

Ingredients

Instructions

1. Clean the sea bream: trim the fins with scissors, scale it under running water, then make a straight cut along the belly from below the head and remove the guts. Rinse well.
2. Stuff the cavity with the rosemary and thyme sprigs, the two garlic cloves, salt and pepper, and tuck in the two lemon slices.
3. Wash the baby potatoes and cut each into 4 wedges, leaving the skin on.
4. Toss the wedges in a bowl with the olive oil, flaky salt and dried oregano, mixing well.
5. Put the fish in a large baking dish and arrange the potato wedges around it without overlapping. Add extra rosemary and lemon if you like.
6. Bake in a preheated conventional oven at 180°C (356°F) for 40 minutes, stirring the potatoes halfway through.

Summarized from GialloZafferano's video. Watch it for the details.

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