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The baked sea bream with potatoes It is a classic second course with a balanced and Mediterranean profile. This preparation enhances the delicate sea bream meat and the soft texture of the potatoes.

To begin, clean the fresh sea bream removing the innards and scales. Rinse them under running water and dry them carefully. This step ensures a clean and uniform base.

Peel the potatoes and cut them into thin, even slices. A uniform thickness favors a uniform and progressive cookingPlace them in a lightly greased baking pan.

Season the potatoes with extra virgin olive oil, salt e freshly ground black pepperStir to distribute the seasoning evenly.

Place the sea bream on top of the potato layer. Insert a clove of garlic and a little salt inside. chopped fresh parsley. This detail introduces a delicate aromatic note.

Drizzle the surface with a little oil. Cover with a sheet of baking paper for the first few minutes of cooking. This will help preserve the crust. tender and juicy pulp.

Bake at 190°C for about forty minutes. Remove the cover in the last few minutes to obtain a light surface browning.

During cooking, the potatoes absorb the fish juices. The result creates a contrast between internal softness and slightly crunchy surface.

Once cooked, let it rest for a few minutes before serving. This time helps the dish to juice stabilization.

Visually, the dish presents inviting golden hues. The sea bream appears firm and shiny.

The delicate seafood and sweet potato flavors emerge on the palate. Parsley adds freshness.

Il dialogue between light fish and structured side dish It defines the preparation's identity. Each portion is harmonious and complete.

Baked sea bream with potatoes lends itself to a warm and convivial serving. Thanks to the controlled cooking in the oven, the final result combines simplicity, balance and natural intensity.