Baked sea bream with potatoes and cherry tomatoes: simple and perfect second course of fish for a fish lunch or dinner.
Are you looking for a simple fish recipe to prepare? The recipe for baked sea bream with potatoes and cherry tomatoes is perfect for when you crave a fish dish but don't want to spend too much time in the kitchen. To further speed up the preparation, you can have the sea bream cleaned by your trusted fishmonger .
If you want to make the sea bream even tastier, you can stuff it inside with breadcrumbs and parsley and add black olives and capers to the side dish ingredients.
I advise you to keep the sea bream prepared following this recipe in the refrigerator for up to one day . As an alternative to sea bream you can also try sea bass or mackerel.
Preparation of the sea bream in the oven with potatoes and cherry tomatoes
- To prepare the baked sea bream with potatoes, start by cleaning the sea bream: remove the innards then wash it under cold running water. Dab the bream with paper towels to dry it well.
- Wash and chop the parsley, peel the potatoes and slice them thinly, wash the cherry tomatoes and cut them in half.
- Take a baking dish and brush the bottom with a drizzle of oil.
- Make a layer of potatoes , place the sea bream on top and arrange the cherry tomatoes, sprinkle with extra virgin olive oil. Salt and pepper.
- Bake in a preheated oven at 200°C for 35-40 minutes . Serve piping hot and enjoy your meal.
If you liked this recipe, you can also try the sea bream in crazy water .
We recommend consuming the fish at the moment, otherwise you can keep it in the fridge for a maximum of 1 day , inside a special container with a lid.
Riproduzione riservata © - WT
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