Baked Sea Bream with Peppers and Potatoes
Ingredients
- Ingredients
- 2 red Bell pepper
- 700 grams waxy potatoes
- 3 garlic cloves
- 2 shallots
- 4 Tbsps black, pitted Olives
- 4 Anchovy fillet (in oil)
- 1 Tbsp Caper (jarred)
- 1 Tbsp chopped parsley
- 1 Tbsp chopped oregano
- 7 Tbsps olive oil
- salt
- freshly ground peppers
- 4 Bream (ready to cook, à 400 g)
Preparation steps
Preheat the oven to 250°C (approximately 475°F).
Rinse the pepper, halve lengthwise, remove the seeds and white ribs and skin-side up on a baking sheet lined with parchment paper. Bake until the skin is charred and begin to pucker. Reduce the oven temperature to 200°C (approximately 400°F).
Remove the peppers, cover with a damp kitchen towel, let stand briefly, peel and cut into thin strips.
Peel the potatoes, rinse and thinly slice. Place in a greased baking dish and bake about 15 minutes.
Meanwhile, peel the garlic and cut into thin slices. Peel the shallots, cut into rings. Chop the anchovies and mix in a bowl with the peppers, garlic, shallots, olives, capers, herbs and oil. Season with salt and pepper.
Rinse the fish, pat dry, season inside with salt and pepper, place on the potato slices and cover with the pepper mixture. Bake until the fish is cooked through, 25-30 minutes. Remove and serve immediately.
