Oven-Baked Sea Bream with Quick Potato Salad

Ingredients

• 1 whole sea bream (Fresh, cleaned, and opened along the back, keeping the belly closed; you can ask for the bones to be removed, although the author prefers to do this at home.)
• 2 tbsp olive oil (Divided between the fish and the grill.)
• salt (To taste, for seasoning the fish and salad.)
• fresh oregano (A few leaves.)
• fresh thyme (A few leaves; the audio appears to pronounce the herb's name imperfectly.)
• 1 lemon (Zest for the fish and salad.)
• 400 g boiled potatoes (Cut into pieces for the salad.)
• 1 dente garlic (Grated.)
• 50 g olives (To mix into the salad.)
• 150 g cherry tomatoes (Halved, if desired.)
• 2 tbsp fresh parsley (Chopped; the author clarifies that it is parsley, not cilantro.)

Steps

1. 1

   Ask for the sea bream to be cleaned and opened along the back, keeping the belly closed. If you prefer, also ask for the bones to be removed; otherwise, remove them at home with tweezers.

2. 2

   Pat the fish dry and drizzle it with a little olive oil. Season the flesh with salt and cover it with a few oregano leaves, thyme leaves, and lemon zest.

3. 3

   Grease an oven-safe grill rack with olive oil. Place the sea bream on the rack with the skin facing up.

4. 4

   Drizzle the skin with another splash of olive oil and season it lightly with salt.

5. 5

   Heat the oven to its highest setting, using only the upper heating element, or the grill function. Place the rack under the heating element and cook for about 5 minutes, until the skin is deeply golden and looks toasted.

6. 6

   Carefully turn the fish and check the flesh on the underside. If it is still translucent, return it under the grill for a few more seconds, just until opaque. Do not overcook it, to prevent it from drying out.

7. 7

   For the salad, place the boiled potatoes in a bowl. Add a drizzle of olive oil, salt, the grated garlic, lemon zest, olives, cherry tomatoes, and parsley.

8. 8

   Gently toss the salad until all the ingredients are coated with the olive oil and seasonings. Serve immediately with the sea bream.

Notes

The cooking time depends on the thickness of the fish and the power of the grill. Watch it closely: the sea bream is ready when the flesh is opaque but still juicy. The transcript contains humorous language and some words that appear to have been transcribed incorrectly; the culinary instructions were interpreted from the context.

Nutrition per serving

• main course
• fish
• baked
• grill
• quick
• Mediterranean
• gluten-free
• potato salad