Whole Sea Bream with Potatoes and Olives
Tender savory whole sea bream with sliced young potatoes, black olives, garlic, pine nuts and fresh herbs.
Equipment
- 1 large iron-cast casserole
Ingredients
- 1-1.2 kg sea bream cleaned and scaled
- 4-5 potatoes sliced into about 4mm circles
- 4 cloves of garlic smashed
- 1/2 cups black olives pitted
- 1/3 cup pine nuts
- A handful fresh parsley leaves
- A few basil leaves
- Salt and pepper
- 2 1/2 tbsp Olive oil
Instructions
- Brush the fish with 1/2 tbsp olive oil, season with salt and pepper and put a couple of basil leaves, a stalk of parsley and a few olives inside.
- Heat 2 tbsp olive oil to medium in a large non-stick skillet or casserole. Arrange the potatoes, season with salt and pepper and and tuck in the garlic cloves.
- Place the sea bream on top of the potato bed.
- Scatter over the olives, pine nuts, parsley and basil leaves.
- Cover, turn the heat down to low and cook on stove top for about 20 minutes or until the potatoes are done.
- To serve, carefully remove the skin and fillet the fish using a spatula or a turner.
Notes
- Do not cut the potatoes too thick. The fish needs just about 20 minutes and should not be done way before the potatoes are cooked through.
- You can substitute sea bream with other similar white fish, such as sea bass, snapper or tilapia.
- If you prefer, you can also cook the fish in the oven at 180C for 20-25 minutes.