Sea Bream with Mediterranean Potato Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 sea bream (s)
- 1 lemon (s), juice it
- 700 g potato (s), waxy Belana variety
- 1 small zucchini
- 2 vine tomato (s)
- 1 shallot (s)
- olive oil
- Garlic, fermented
- 2 sprigs rosemary
- 2 sprigs thyme
- salt and pepper
- Fleur de sel
Print Recipe
Pin Recipe Instructions
- Parry the sea bream without bones, so that the head and tail still remain on the fillets (see video on our website). If necessary, drizzle with lemon juice, season with salt and pepper and put in the oven at 160 ° C for 6 - 7 minutes.
- Peel the potatoes, cut them into very small cubes (edge length approx. 0.5 cm) and pre-fry them at 110 ° C until they are done. Lay out on kitchen paper and allow to cool.
- Before serving, the potatoes are fried at 160 ° C until they are crispy.
- Cut a small zucchini, like the potatoes, into cubes. Peel off the skin of the 2 vine tomatoes, core and dice the tomatoes and finely dice a shallot.
- Fry the vegetables in olive oil, season with the fermented garlic and herbs and fold in the fried potatoes.
- Pour the vegetable and potato mix into the cooked sea bream and sprinkle with a little fleur de sel.
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