Baker's roast sea bream

1 dentex (1.5 kg)

100 ml Zangaria extra virgin olive oil

5 large potatoes for roasting

2 onions

1 can of peeled tomatoes in chunks

200 ml white wine

5 cloves of garlic

1 lemon (for juice)

1 tablespoon paprika

1 tablespoon coarse salt

1 tablespoon white pepper

2 bay leaves

parsley

Send recipe by email

Mix the wine with the sliced garlic, tomatoes, salt, pepper, lemon juice, olive oil, halved bay leaf, chopped parsley and paprika in a bowl. Set aside.
Preheat the oven to 185ºC.
Peel and cut the potatoes into chunks. Next, peel the onions, cut them into slices and place the larger slices on a baking tray. Place the sea bream, already battered and with three strokes on each side, on the tray and distribute the potatoes around it.
Season the fish and potatoes with the initial mixture. Place the remaining onion on top of the fish and bake in the oven for around 40 minutes. Remove from the oven and serve immediately.

Recipes