You always ask me to suggest fish recipes, and today I’ve decided to please you, here’s the first of three recipes that I’ll publish in the coming days.
Easy recipe as I like it, with a gem, we will accompany the sea bream with the famous oven-baked scientific potatoes by Dario Bressanini which, once tasted, I guarantee you, you will no longer be able to cook differently.
In his book “The Science of Vegetables” Prof. Bressanini, or as he calls himself, the friendly neighborhood chemist, explained the infallible scientific method that allows us to obtain a potato crispy on the outside and soft on the inside.
So, let’s get started.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
Ingredients
For the preparation of Ligurian-style sea bream with Dario Bressanini’s scientific potatoes you will need:
- 2 fresh sea bream fillets
- 2 potatoes (medium-sized)
- 1 tablespoon pine nuts
- 2 tablespoons Taggiasca olives (pitted)
- 3 plum tomatoes
- 1 sprig rosemary
Tools used for the preparation of the sea bream.
For cooking, I used the usual non-stick pan which, as I’ve already recommended, is made with a high-quality non-toxic ILAG non-stick coating produced without PFOA. I’ve been using it for a year, and I have to say it has no scratches, and even being washed in the dishwasher, the coating hasn’t deteriorated at all.
This non-stick pan is an official product of the MasterChef TV series, so we can feel like chefs, at least when using the tools. 🙂
To drain the potatoes without breaking them, I used these spatulas, which I have already proposed, because they are BPA-free and resistant even to high temperatures (446 °F).
- 1 Pan MasterChef Product
- 1 Spatula Non-stick, Heat Resistant Spatulas, BPA Free
Steps
First, let’s prepare the potatoes that we will use as a “bed” for our sea bream.
A pre-cooking is necessary so that the potato releases the starch that will give it crispiness.
To do this, bring a pot of salted water to boil, into which we will put our slices; 7-10 minutes are enough for a “semi-cooking”, the slices should be soft but not mushy.
Using the spatula, retrieve the slices and place them on a cloth to dry.
Without breaking them, transfer them to a baking sheet lined with parchment paper and season with oil, salt, and rosemary. Put them in a fan oven at 392 °F, turning them halfway through cooking so that they are browned on both sides.
As for the fish, I had my fishmonger clean and fillet it to save time.
In the pan, I put a little oil, added the tomatoes, left them to cook for a couple of minutes, and then added the fillets, olives, and pine nuts; if necessary, add a few tablespoons of water.
When cooking is complete, I assembled my dish by placing the potatoes and my sea bream fillets with the sauce on top.
