Dorades from the oven to roasted potatoes with vegetables

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
3 1
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 2 ready-to-cook sea bream (350-400 g each)
  • 4-5 Branches of rosemary
  • 4 Stem(s) Basil
  • 4 fresh young garlic cloves
  • 3-4 Lemon slices
  • 4 TABLESPOONS Olive oil
  • 7-10 Tbsp coarse sea salt
  • 750 g small, new potatoes
  • 1 collar Spring onions
  • 200 g cherry tomatoes
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp dried rosemary
  • baking paper

Directions

  1. 1

    Wash the fish and dab dry. Scratch skin several times. Wash herbs. Place 1 clove of garlic, 1 sprig of rosemary and 1 stalk of basil in each fish's abdominal cavity. Place the giltheads and lemon slices on a baking tray lined with baking paper.

  2. 2

    Drizzle 2 tablespoons of oil over it and sprinkle with coarse salt. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Wash the potatoes thoroughly, dab dry and, depending on size, cut in half or in slices.

  3. 3

    Heat 2 tablespoons of oil in a large frying pan. Fry the potatoes and 2 cloves of garlic for about 20 minutes at medium heat until golden brown. Turn from time to time. Clean, wash and chop the spring onions.

  4. 4

    Wash and halve the tomatoes. Chop 1 sprig of rosemary. Add the spring onions and tomatoes to the potatoes about 5 minutes before the end of the frying time. Season with salt and pepper. Arrange the giltheads, potatoes and vegetables.

  5. 5

    Garnish with the rest of rosemary and basil.

Nutrition Facts

KCAL
410 kcal
CARBS
33 g
FATS
17 g
PROTEINS
30 g

Categories & Tags

Main DishesheartyFish