The baked bream or aiole with potatoes and carrots is a very tasty and delicate second course with this type of fish as the protagonist.
Its extremely pleasant taste makes it loved even by children, who will surely appreciate it even more in the version I propose here.
The bream, in Sicily better known as aiole, has white and lean meat similar in taste to sea bass and gilt-head bream. They have a silvery color with a number of vertical stripes ranging from 10 to 13.
They are rich in proteins, minerals like iron, calcium, potassium, and phosphorus, and vitamins, while having a really low fat content.
Potatoes and carrots, slightly scented with herbs, perfectly accompany this type of fish, and by cooking everything together in the oven, we will have a light, complete, and delicious dish.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 566.61 (Kcal)
- Carbohydrates 50.02 (g) of which sugars 12.43 (g)
- Proteins 64.89 (g)
- Fat 12.91 (g) of which saturated 2.74 (g)of which unsaturated 4.74 (g)
- Fibers 6.72 (g)
- Sodium 325.79 (mg)
Indicative values for a portion of 316 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10 bream (or aiole)
- 4 potatoes
- 3 carrots
- 2 cloves garlic
- to taste rosemary
- to taste sage
- 1 lemon (untreated)
- to taste extra virgin olive oil
- to taste fine salt
Tools
- Baking Tray (30 x 40 cm)
- Mandolin Slicer
- Scissors (for cleaning fish)
Steps
To prepare the baked aiole with potatoes and carrots, finely slice with the mandolin 4 potatoes (about 5 oz each) and 3 medium carrots, arrange them evenly on the parchment paper laid on the baking tray, add two halved cloves of garlic.
Sprinkle with fine salt, rosemary, sage, and extra virgin olive oil. Wash the aiole, already cleaned of entrails and scaled, under running water.
Also remove the dorsal fin, ventral fin, and tail.
Place the fish on the sliced vegetables. From an untreated lemon, obtain thin slices and insert half of them into the belly of each fish after lightly salting it.
Sprinkle the fish with herbs and oil.
Add a drizzle of water on the uncovered vegetables and bake in a preheated static oven at 356°F, in the middle-lower part of the oven for about 30 minutes, but adjust based on the size of the fish.
There is no need to cover or turn the fish during cooking.
The baked aiole with potatoes and carrots are now ready. Serve hot.
Best consumed immediately, otherwise store tightly closed in the fridge for one day.
Best consumed immediately, otherwise store tightly closed in the fridge for one day.
Here’s a selection of great products useful in the kitchen. Many of these have been bought and tested by myself. The list will be constantly updated.
To view the recommended products click here.
To view the recommended products click here.
