Gilt-head Bream Baked with Potatoes, Parsley, Garlic, and Pecorino
Main Dishes • Italian
Description
Gilt-head bream baked with potatoes, parsley, garlic, and pecorino
Ingredients
- Bream 2 pieces
- Garlic 3 cloves
- Parsley 1 bunch
- Salad Potatoes 5 pieces
- Olive Oil 5 fl oz
- Grated Pecorino Pepato Cheese 0 oz
- Butter 0 oz
- Salt to taste
- White Pepper (whole) to taste
Step-by-Step Guide
Step 1
Clean the gilt-head bream (approximately 500 g each), gut them, rinse under cold running water, and dry. Then rub the outside with salt and pepper to taste and season the inside with salt.
Step 2
Finely chop the garlic and parsley leaves. Cut the medium-sized potatoes into thick slices.
Step 3
Generously grease a ceramic baking dish with olive oil. Evenly sprinkle the bottom with parsley and garlic, then carefully layer half of the potatoes on top and sprinkle with cheese (1.5 tablespoons). Place the fish on the cheese, followed by a layer of potatoes. Sprinkle with the remaining cheese, pieces of butter, salt, and pepper. Drizzle the remaining olive oil over the potatoes.
Step 4
Bake on the middle rack in an oven preheated to 355°F for about 45 minutes. Occasionally remove the dish from the oven and shake it, ensuring the potatoes do not burn.
Step 5
Serve the fish at the table without removing it from the baking dish.
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