Gilt-head seabream in potato skins. This one recipe is easy to prepare. Thanks to the protection of the potato (which, in fact, creates a crust around the fish), the fish retains its juiciness and the aroma of all the ingredients.
Of course, it goes without saying that you always use fresh fish for preparation. In addition to sea bream, you can also use sea bream to prepare this recipe other types of fish, such as: sea bass, toothfish, etc.
Sea bream in potato crust - Recipes and Cookbook online
Sea bream in potato crust. This recipe is easy to prepare. Thanks to the protection of the potato (which, in fact, creates a crust around the fish), the fish retains its juiciness and the aroma of all the ingredients.
- 4 sea bream fillets
- 800 g of white or yellow potatoes
- 5 g of thyme
- 5 g of rosemary
- 5 g of thyme
- 300 g of cherry tomatoes
- 2 cloves of garlic
- 20 ml of olive oil
- 10 gr of salt
- 5 grams of pepper
- Buy sea bream fillets. An average portion (one fillet) should be around 130 gr. For 4 people, you should take fish weighing about 1 kg.
- Wash and peel the potatoes. Take half the amount and grate it into very thin slices (chips) using a grater.
- Place baking paper in a baking dish and grease with olive oil.
- Make a marinade of thyme, rosemary, thyme, finely chopped garlic and olive oil. Add salt and pepper as desired.
- On the paper, form a "bed" of thin potato slices (chips) for each fillet separately. Coat the potatoes with marinade.
- Place the sea bream fillets on a "bed" of potatoes. Spread the marinade on the fillet.
- Grate the remaining half of the potato into thin noodles. Cover the bream fillets completely with the potato noodles. Use the rest of the marinade and soak the potato noodles well.
- Cut the cherry tomatoes in half and arrange them around the sea bream fillets in the potato crust.
- Bake in a well-heated oven at 190 C for 25-30 minutes. For the last 5 minutes, you can turn on the grill heater to brown the top side well.
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