Prep. Time: 10′ Cooking Time: 50′ Serves 4
Ingredients
- 1 sea bream (about 1.5kg)
- 6 potatoes, in very thin slices
- 2 cloves of garlic, crushed with skin
- 3 onions, in rings
- 1 fennel bulb, sliced
- 3 tomatoes, sliced
- ½ bunch fresh parsley, chopped
- ½ bunch fennel leaves, chopped
- 1 cup extra-virgin olive oil
- ¼ cup dry white wine
- Salt, freshly ground pepper
Instructions
- Gut and scale the fish.
- Wash very well, inside and out, and season.
- Lay the potato slices in a deep baking dish, and top with the onion.
- Add the crushed garlic and sliced fennel bulb.
- Sprinkle with the herbs.
- Place fish on top of the vegetables and season.
- Finish with the slices of tomato and pour the wine and olive oil.
- Cover dish with aluminum foil and cook in a preheated oven for 30 minutes at 180 °C.
- Remove the foil and continue cooking for a further 20 minutes, until the potatoes become soft.
- Serve with the vegetables and sauce while still warm.
Enjoy!
Source: Argiro Barbarigou
