A delightful and easy-to-make dish featuring tender sea bream baked with lemon, served alongside golden, crispy sautéed baby potatoes with a hint of garlic.
2 Portions · 706 g
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Start by thoroughly washing your baby potatoes. You can leave the skin on for extra crispiness and nutrients.
Prepare the sea bream. Make a few shallow cuts on the skin if you like. Slice about half of the lemon into rounds and insert a few slices into the cavity of each fish. Season the outside of the fish generously with salt and pepper.
Place the washed baby potatoes in a pot and cover them with cold water. Add a good pinch of salt. Bring the water to a boil over high heat.
Once the water is boiling, reduce the heat to medium and let the potatoes simmer for about 10 minutes, or until they are tender when pierced with a fork. Drain them well.
While the potatoes are cooking, preheat your oven to 180°C (350°F). Line a baking tray with baking paper.
Place the prepared sea bream on the lined baking tray. Make sure the lemon slices inside are tucked in nicely.
Bake the fish in the preheated oven for about 35 minutes, or until the skin is beautifully crispy and the flesh is opaque and flakes easily.
While the fish is baking, melt the butter in a large pan over medium heat. Mince the garlic clove and add it to the melted butter. Sauté for about 30 seconds until fragrant.
Add the drained baby potatoes to the pan. Sauté them, tossing occasionally, until they are golden brown and crispy on the outside. Season with a little more salt and pepper if needed.
Carefully fillet the baked sea bream, removing the head, tail, and bones. You can serve it whole if preferred.
Plate the filleted fish alongside a generous portion of the crispy sautéed potatoes. Cut the remaining half of the lemon into wedges and serve them with the fish for squeezing fresh juice over.
Enjoy your delicious Sea Bream with Sautéed Potatoes!
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