Gilt-head Bream Baked with Potatoes, Parsley, Garlic, and Pecorino

Main Dishes | Italian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

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 - 3 fl oz
Grated Pecorino Pepato Cheese - 1.1 oz
Butter - 1.4 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 356°F for about 45 minutes. Occasionally remove the dish from the oven and shake it, ensuring the potatoes do not burn.