The baked sea bream fillets with potatoes and olives is a delightful fish main course, perfect for serving on special occasions.
Preparing a lunch or dinner for many people is always difficult. But with this recipe, you can solve your doubts and uncertainties. In fact, you can make the baked sea bream fillets even the day before and simply reheat them in the oven for about ten minutes the next day.
A perfect recipe because it’s easy, quick, and convenient. In short, a must-add to your special occasions menu!
Don’t miss these other tempting sea bream recipes:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 309.72 (Kcal)
- Carbohydrates 21.62 (g) of which sugars 2.71 (g)
- Proteins 23.32 (g)
- Fat 12.77 (g) of which saturated 2.59 (g)of which unsaturated 4.87 (g)
- Fibers 3.02 (g)
- Sodium 580.89 (mg)
Indicative values for a portion of 270 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 for Baked Sea Bream Fillets with Potatoes and Olives
- 6 fillets sea bream
- 6 Potatoes
- 7 oz piccadilly tomatoes
- 5 oz black olives
- 1 clove garlic
- 1 bunch parsley
- 1 glass white wine
- 3 tbsps extra virgin olive oil
- 3 pinches salt
- 1 pinch pepper
Preparation of Baked Sea Bream Fillets with Potatoes and Olives
Wash and peel the potatoes. Then slice them not too thin and lightly salt them (1). Place the potato slices to cover the bottom of a baking dish (2).
Now wash the cherry tomatoes and slice them into rounds. Add a pinch of salt (3). Distribute some of the cherry tomatoes on the potatoes. Next, add the defrosted sea bream fillets. Add the remaining cherry tomatoes, pitted black olives, chopped parsley, and the halved garlic clove (4). Drizzle everything with olive oil and half a glass of white wine. Finally, add a little pepper.
Bake the sea bream fillets with potatoes and olives for 25 minutes, at 356°F. Halfway through, add the remaining white wine.
When the fillets are ready, remove from the oven and discard the garlic. Then, take the cooking juices from the baking dish. Strain it and set aside, as you will use it to dress the fillets when serving. Warm it up just for a few minutes.
Suggestion
You can prepare the baked sea bream fillets with potatoes and olives even the day before. In this case, you just need to warm it up for about ten minutes in the oven at 302°F, adding the reserved dressing.
Storage
The baked sea bream fillets can be stored in the refrigerator, in an airtight container, for up to 2 days.
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