Baked Sea Bream On A Bed Of Potatoes And Pecorino Recipes

Steps:

• Preheat the oven to 250F. Line a rimmed cookie sheet with parchment paper and arrange the tomatoes, cut side up, on it. Place the 2 teaspoons salt in a small bowl, add the sugar, and stir. Sprinkle the mixture over the tomatoes. Add the basil leaves, rosemary, and thyme and bake until dry but not shriveled, about 40 minutes. Remove from the oven and set aside. Raise the oven temperature to 400F. Coat 4 ovenproof terra-cotta or ceramic baking dishes (see Note), each wide and deep enough to hold one fish, with the wine and half the olive oil. Arrange the potato slices in them so they overlap. Place the tomatoes and sliced Pecorino Romano on top. In a bowl, stir together the bread crumbs, lemon zest, cayenne pepper, and dried oregano. Season the inside of the sea bream fillets with salt, black pepper, and fresh oregano. Place each half-fish on top of the other so the skin is facing outward, then place the fish on top of the potatoes and sprinkle both with the seasoned bread crumbs. Drizzle with the rest of the olive oil, sprinkle with the grated Pecorino Romano, cover with aluminum foil, and bake for 15 minutes. Remove the foil and cook for about 10 more minutes, until the cheese on top is melted and the potatoes and fish are crispy. Serve each portion in its baking dish. VINO A young, fruity Vermentino from Cinque Terre, Liguria, will cut through the richness of the bream. NOTE: The individual baking dishes make a beautiful presentation. But if you don't have any, cook the entire dish in one large roasting pan, arranging the layers of potatoes, tomatoes, and cheese as indicate in the recipe, and top with the fillets in a single layer.

Steps:

• Preheat oven (430 F, 220 C).
• Wash and peel the potatoes. Slice them (about 1/4 inch thick).
• Mix the potato slices with as less olive oil as possible. They should only be coated and not soaked. Arrange the slices on an oven-proofed dish, so that later the fish could be placed on them. Salt them to taste with salt and a little pepper.
• Put them in the oven and bake them covered with aluminium foil for 15 minutes.
• Meanwhile prepare and clean fish. Wash and pat dry. Remove pectoral and ventral fins.
• Sprinkle some salt into stomach cavity. Put two slices of lemon, a few slices of garlic and one sprig rosmary into cavity. Brush on both sides with a little olive oil.
• After 15 minutes take potatoes out of the oven and sprinkle with slices of green onions and the rest of garlic.
• Place fish on the potatoes. Sprinkle with some salt and put back in the oven for 25 to 30 minutes or until fish is done (Fish is done when the dorsal fin can easily be removed).
• If the fish gets to dry while baking, brush with a little olive oil.
• When fish is done take out of the oven and sprinkle with parsley and serve hot with additional slices of lemon.
• NOTE: Serve fish as a whole or fillet prior to serving.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Slice the potatoes thinly, put in a large saucepan and cover with cold salted water. Bring to the boil and drain, then lay onto the base of a lightly oiled large baking tray. Scatter over the garlic, chilli, saffron and a little of the coriander.
• Slash the fish through the flesh down to the bone - this allows it to cook evenly and quicker than normal. Season and rub with the olive oil. Lay the fish on the potatoes and top with the lime juice, wine, tomatoes and pine nuts. Lay the pancetta slices over the fish and bake for 20-25 mins or until the fish is cooked through. Check by pulling out one of the fins on the back, it should come away easily. Serve the fish scattered with the remaining coriander.