Summary

Ingredients

• 1 kg potato (s), waxy
• 2 onion (s), large
• 8 clove (s) garlic
• 2 chilli pepper (s), red
• 4 sprigs rosemary
• 4 fish (s) sea bream), or sea bream, approx. 300 g each
• Salt and pepper, from the mill
• 100 ml olive oil, best quality
• 300 ml white wine, dry
• water

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Instructions

1. Peel the potatoes and onions and cut both into approx. 5 mm thick slices. Layer on a deep baking sheet. Cut the chilli peppers with the kernels (if you can eat it spicy!) Into very fine rings and distribute them on the potatoes.
2. Peel the garlic. Put the olive oil with 4 cloves of garlic, approx. 1 teaspoon salt, freshly ground pepper from the mill and the white wine in a tall mug and mix with the hand blender. Then pour over the potatoes and put the tray in the oven at approx. 200 ° C for 30 minutes. Turn the potatoes once after approx. 15 minutes so that they do not dry out. If the liquid has already evaporated too much, you can top up with a little water.
3. In the meantime, shed the sea bream and cut the skin at an angle 2 - 3 times up to the bones. Season the fish inside and outside with salt and pepper and put a sprig of rosemary and a quartered clove of garlic in the belly of each fish.
4. After the potatoes have been in the oven for 30 minutes, they are turned again and the fish are placed on them. Then put the whole thing in the oven again for approx. 25 - 30 minutes (depending on the size of the fish) and finish cooking. This goes well with the same white wine that was used to cook the potatoes, preferably a tangy, fruity Spanish.