The exact date on which potatoes appeared in Europe is not known, and there are many versions of the story. Some writings maintain that it was Columbus who imported them, although there is no documentation to confirm it. Over the years, its cultivation spread throughout Europe, becoming what was called “the bread of the poor”.
This versatile root vegetable is now one of the main foods in the human diet. That’s why this time this easy recipe for sea bream with baked potatoes, with which you can delight all your guests on any occasion.
Ingredients to make Dorada with baked potatoes:
- 1 unit of sea bream of approximately 1 kg
- 350 grams of potatoes
- 3 tablespoons of olive oil
- ½ teaspoon ground black pepper
- 1 teaspoon salt
How to make Dorada with baked potatoes:
- The first thing we will do to make this sea bream with baked potatoes is to preheat the oven to 200º C.
- If you prefer, you can clean the fish yourself, but if not, we can ask the fishmonger to clean the scales of the bream, remove the central spine and remove the loins.
- Next, we peel the potatoes and cut them into round slices. We scalded them in boiling salted water for a couple of minutes.
- Then we prepare the baking tray lined with parchment paper. Place the sea bream loins skin side down, season with salt and pepper, and water them with a drizzle of oil on top.
- Next, we cover the sea bream with the potato slices, slightly overlapping each other. Season with salt and pepper and add another drizzle of oil on top.
- We can also make loams of baked sea bream with baked potatoes as a bed, in such a way that the potatoes act as the base and the fish remains on top, but in this recipe, I have preferred to put the potatoes as a crust for the sea bream.
- Finally, we put the sea bream in the oven with potatoes for about 15 or 20 minutes. When we see that everything is well done and golden, we can serve our bream with baked potatoes very hot at the table.
