Baked sea bream with potatoes and cherry tomatoes is an easy-to-make second course perfect for grand occasions, even the most special and refined ones. If you also love sea bream, I recommend checking out other sea bream recipes. I’m sure you’ll find another recipe to try. Now let’s see how to make baked sea bream with potatoes and cherry tomatoes, and if you try it, let me know. Barbara

I recommend trying these recipes with sea bream as well:

Difficulty: Very easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 2
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

2 fillets sea bream
1 potato
1 Tropea red onion
5 cherry tomatoes
to taste extra virgin olive oil
to taste salt
to taste pepper

Tools

Mandoline

How to prepare the Baked Sea Bream with Potatoes and Cherry Tomatoes

Start preparing the baked sea bream with potatoes and cherry tomatoes, peel the potato
and slice it very thinly using the mandoline.
Clean the Tropea onion and slice it very thin as well,
wash the cherry tomatoes and cut them in half.
Place the sea bream fillet on a sheet of parchment paper, add some extra virgin olive oil
some pepper,
and some salt,
cover the fillet with the potato slices,
and add the onion
and the cherry tomatoes
and add a dash of olive oil on the vegetables.
Close the parchment paper to form the parcel and fold the edges well so that the parcel remains tightly closed during cooking. Bake in a preheated static oven at 355°F for 30 minutes.
Once cooked, take the sea bream out of the oven and serve it hot.