Baked sea bream with potatoes and onion
Preheat the oven to 180Cº/350Fº. Arrange the potato slices on a baking tray and drizzle over 4 tablespoons of the Spanish extra virgin olive oil. Season with salt and black pepper. Pour 100ml/3fl oz of the white wine over the potatoes and cook them in the hot oven for 20 minutes. Meanwhile, heat the rest of the olive oil in a frying pan and sauté the onion very gently for 20 minutes until soft. Add 60ml/2fl oz of the white wine and let it reduce for 3 minutes.
After 20 minutes, take the baking tray out of the oven and place the sea bream on top of the potatoes. Drizzle some olive oil over the fish and season. Arrange the onion around the fish and pour on the rest of the wine. Bake the fish in the oven for a further 25 minutes or until cooked. Remove the flesh carefully from the fishbone and serve with the potatoes and onion.
Preparation: Sonia Fuentes/©ICEX.
Garnish with chopped parsley.
Energy (kcal): 367
Energy (kJ): 1,534
Protein (g): 12.2
Fat (g): 16.1
Carbohydrates (g): 32.9
Fibre (g): 4.3
Potassium (mg): 1318.1
Phosphorus (mg): 210.1
Vitamin B6 (mg): 0.5
Information provided by: The Spanish Nutrition Foundation (FEN)