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
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)
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.
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Made with Olive Oil
Recipes where Olive Oil is always a good ingredient.