French oven Baked Sea Bream with Potatoes and Tomatoes
Experience the essence of Mediterranean cuisine with this simple yet flavorful baked sea bream recipe : dorade royale au four à la provençale.
Ingredients
- 2 whole sea breams approximately 400–500g each, cleaned and scaled
- 3 - 4 medium potatoes
- 2 large ripe tomatoes
- 1 medium onion
- 1 tablespoon tomato paste
- 3 tablespoons extra virgin olive oil
- 1 glass approximately 200 ml of water
- Salt and freshly ground black pepper to taste
- Fresh herbs such as thyme or bay leaves
- 1 lemon
- A handful of green or black olives
Instructions
- Rinse the fish thoroughly under cold water.
- Season the inside and outside with salt and black pepper.
- Optionally, insert a few slices of garlic or a sprig of thyme inside the cavity for added flavor.
- Cover and refrigerate while preparing the vegetables.
- Preheat the oven to 200°C (392°F).
- In a large ovenproof dish, heat the olive oil over medium heat.
- Sauté the sliced onion until translucent.
- Add the sliced potatoes, season with salt and pepper, and stir to combine.
- Pour the diluted tomato paste over the potatoes, adding enough water to cover them halfway.
- Cover the dish with a lid or aluminum foil and bake for 30 minutes.
- Remove the dish from the oven.
- Place the seasoned sea bream on top of the partially cooked potatoes.
- Arrange the tomato and lemon slices over the fish.
- Scatter olives and fresh herbs over the top.
- Cover and return to the oven for an additional 10 minutes.
- Uncover and bake for another 10 minutes, or until the fish is cooked through and the top is slightly golden.
- Remove from the oven and let rest for a few minutes.
- Serve hot, ensuring each plate has a portion of fish and the vegetable medley.