Baked sea bream proves that simplicity is the ultimate luxury. Few top quality ingredients and the oven does all the work. With a good presence of protein and very low in saturated fat.
Mediterranean
Baked Dorada with Potatoes and Rosemary
Whole sea bream baked with potatoes, rosemary, lemon and olive oil. Simple Mediterranean recipe, high in protein and very low in saturated fat.
- Spain
- Main course
- Light
- High protein
- Low sugar
- easy
15 min
Tiempo de Preparación
2
Servings
Nutrición por ración
- Calories 390 kcal
- Protein 38 g
- Fiber 3 g
- Carbohydrates 28 g
- Fat 12 g
- Sodium 380 mg
Story behind the dish
Preparation
Baked Sea Bream with Potatoes and Rosemary is a preparation from Spain with easy difficulty. Reserve about 45 minutes in total (15 for mise en place and preparation, 30 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 2 cleaned sea bream (400 g each).
- Have ready: 4 medium potatoes.
- Have ready: 1 onion.
- Have ready: 3 cloves of garlic.
- Have ready: 1 lemon.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Preheat the oven to 200°C
Preheat the oven to 200°C. Cut the potatoes into 0.5cm slices; slice the onion. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
-
Arrange potatoes and onion in a deep tray
Arrange potatoes and onion in a deep tray, sprinkle with 2 tablespoons of oil, season and bake for 15 minutes. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
-
Make three cuts in each sea bream and add a lemon slice.
Make three cuts in each sea bream and insert a slice of lemon, garlic and rosemary in each one. Salt and pepper. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
-
Place the gilthead sea bream on the potatoes
Place the sea bream on the potatoes, pour in the white wine, the remaining oil and the lemon juice. Add rosemary on top. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
-
Bake 25-30 minutes until the skin is golden and crispy.
Bake 25-30 minutes until the skin is golden and crispy. Check cooking: the meat should be separated with a fork. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
-
Serve on the same tray with chopped parsley and the cooking juices.
Serve on the same tray with chopped parsley and the cooking juices. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Marinate with enough time in advance for the marinade to penetrate, but not too much if it contains lemon or vinegar.
- Preheat the oven well in advance so that the temperature is stable from the first minute.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.