Herb Dorade with roast potatoes

Name: Herb Dorade with roast potatoes
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 2 ready-to-cook sea bream (300-350 g each); 4 small twigs rosemary; 4-5 Stem(s) Basil; 4 cloves of young garlic; 500 g small new potatoes; 2-3 TABLESPOONS Olive oil; 1/2 untreated lemon; 7-10 Tbsp coarse salt; 2 Spring onions; 150 g cherry tomatoes; 7-10 Tbsp salt, pepper; baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

2 ready-to-cook sea bream (300-350 g each)
4 small twigs rosemary
4-5 Stem(s) Basil
4 cloves of young garlic
500 g small new potatoes
2-3 TABLESPOONS Olive oil
1/2 untreated lemon
7-10 Tbsp coarse salt
2 Spring onions
150 g cherry tomatoes
7-10 Tbsp salt, pepper
baking paper

Directions

1
Wash the fish, dab dry. Cut skin several times. Wash herbs. Spread 1 sprig of rosemary, 1 stalk of basil and 1 clove of garlic in the belly opening of each fish
2
Wash potatoes thoroughly, dab dry and cut in half or quarters. Fry in 1-2 tablespoons of hot oil for 20-25 minutes. Fry 2 cloves of garlic for about 15 minutes. Turn everything from time to time
3
Wash the lemon and cut into slices. Place the fish on a baking tray lined with baking paper. Sprinkle with 1 tablespoon of oil, season with coarse salt. Roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 20-25 minutes
4
Clean, wash and chop the spring onions. 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 and fry them. Season with salt and pepper. Arrange everything. Garnish with the rest of the rosemary and basil