Adriatic Sea Bream with Rosemary Potatoes and Olives
85% autentično · Croatian
A regional twist featuring sea bream baked with potatoes, infused with rosemary, garlic, white wine, and the briny addition of Kalamata olives.
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Sastojci
- Sea Bream4 whole fish (approx. 300-400g each)
- Potatoes800g
- Garlic5 cloves, sliced
- Rosemary3 sprigs
- Kalamata Olives100g, pitted
- Olive Oil80 ml
- Dry White Wine100 ml
- Saltto taste
- Black Pepperto taste
Koraci
- 1
Preheat oven to 200°C (400°F).
- 2
Peel and cut potatoes into large chunks. Toss with olive oil, sliced garlic, rosemary sprigs, salt, and pepper in a baking dish.
- 3
Clean the sea bream, score the sides. Season inside and out with salt and pepper.
- 4
Place the sea bream on top of the potatoes. Scatter the Kalamata olives around the fish and potatoes.
- 5
Pour the white wine over the ingredients in the baking dish.
- 6
Bake for 35-45 minutes, or until the fish is cooked through and the potatoes are tender and golden. Baste occasionally with the pan juices.
- 7
Let rest for 5 minutes before serving.
