Ingredients for 2 people
- 1 very fresh sea bream (1.5 kg), scaled and gutted
- Juice of one lemon
- Half a glass (100 ml) of dry white wine (a Manzanilla de Sanlúcar sherry goes very well with this).
- 3 medium potatoes sliced or diced.
- 3 cloves of garlic peeled and thinly sliced
- 2 onions cut into thin slices
- 2 bay leaves
- 1 red pepper sliced (optional)
- 1 sliced tomato (optional)
- Extra virgin olive oil (Arbequina variety)
- 2 glasses fish stock
- Salt and pepper
- Lemon slices for decoration
- Preheat the oven to 170º.
- Place the potatoes with the bay leaves on a baking tray.
- Heat some oil in a pan and fry the onions cut into strips and the garlic. You can also add the pepper strips and some thin tomato slices now.
- When the onions are half cooked, remove from the heat and add the lemon and fish stock. Pour half of this liquid over the potatoes, season lightly with salt and pepper and leave to cook in the oven, covered with aluminium foil. Mix the other half of the liquid with the wine and set aside.
- While the potatoes are cooking, cut the dorado crosswise on both sides (see picture) and season lightly with salt and pepper.
- After 20 minutes, remove the potatoes from the oven, place the fish on top, pour the other half of the broth over it and bake, covered, for another half hour (or a little less, depending on the size of the fish). Cover with aluminium foil to keep the fish juicy. The fish is cooked when the meat separates easily from the bones.
- Halfway through the cooking time, baste the fish again and leave it covered until the end of the cooking time.
- Sprinkle with chopped parsley and serve the baked sea bream with the potatoes immediately.
- A homemade mayonnaise or Alioli go wonderfully with it.
- Season the filleted fish with a few drops of royal olive oil.