Sea bream with cherry tomatoes, potatoes and black olives

An easy and tasty recipe, with simple and genuine ingredients, enhanced by olive oil, quick and easy to execute, guaranteeing success and praise.

For 2 persons

Ingredients:

1 sea bream of around 700 grams, ready for cooking

400 grams of potatoes, small size (Grenaille type)
250 grams cherry tomatoes
2 TSP of pitted black olives, preferably Taggiasche type
Rind of 1 biological lemon, finely grated
1 clove of garlic   
Extra-virgin olive oil
Parsley (leaves from 2 or 3 stems)

Directions:

Blanch for maximum 10 minutes the potatoes in boiling water. Strain and cut them in 2 or quarters, depending on the size.

Pre-heat oven at 200°C.

In a bowl, mix potatoes, cherry tomatoes cut in 2, the black olives, seasoning with 3-4 TSP of olive oil and the rind of the lemon, finely grated.

Pour on in baking pan suited for the oven.

Ground parsley leaves, garlic clove and 2 TSP of olive oil and fill the fish belly. Cover slightly the fish with the same mix.

Cook in oven for around 30 minutes, verifying from time to time: if the dish is too dry, pour gently with a bit of hot water.