Sea Bream with Potatoes from Oven
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 600 g potato (s), waxy
- 1 tuber fennel, approx. 250 g
- 150 g celery
- 100 g onion (s)
- 1 orange (s), untreated
- 100 ml wormwood, drier
- 4 tablespoon olive oil
- 1 teaspoon pepper, Szechuan pepper (coarsely ground)
- salt
- 1 lime (s), untreated
- 2 sprigs rosemary
- 2 fish (s), sea bream à 450 g
- 120 g cherry tomato (s)
- Sea salt, coarse
Print Recipe
Pin Recipe Instructions
- Thoroughly brush the peeled potatoes under running water and cut into 1/2 cm thick slices. Clean the fennel, cut out the stalk in a wedge shape; Set aside the fennel greens in cold water. Cut the fennel into 1/2 cm thick slices. Clean, remove threads, wash celery and cut into 4 cm long pieces. Cut the onions into fine strips. Peel the orange peel thinly with a peeler, remove the white inner skin. Squeeze the orange.
- Mix the orange juice and zest with the vermouth, oil and Szechuan pepper in a bowl. Fold in the potatoes and fennel and season with salt.
- Spread the potatoes, vegetables and marinade on a baking sheet and fry them in the preheated oven at 220 ° C (convection not recommended) on the lowest rack for 10 minutes.
- Cut the lime into 6 thin slices, roughly cut the rosemary. Fill the sea bream with lime slices and rosemary, season the sea bream all around with salt and place on the vegetables. Add the celery and continue cooking for 15-20 minutes. Add the tomatoes 5 minutes before the end of the cooking time. Take the tray out of the oven, sprinkle the sea salt and fennel greens on the sea bream and arrange on plates.
- Drink tip: a light red wine, such as a black Riesling from Rheinhessen.
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