Main and Side
Baked Sea Bream with Caper Berry Potato Salad
Sea bream baked with lemon and bay, with an olive oil potato salad and caper berries.
- Gluten-free
- Prep
- 10 min
- Cook
- 30 min
- Servings
- 2
Ingredients
How many servings?
- 3 potato
- 1.5 l water
- 1½ tsp salt
- 2 gilt-head sea bream
- 2 lemon
- 5 tbsp olive oil
- 2 bay leaf
- 1 pinch black pepper
- 8 caper berries
- 2 spring onion
- ½ bunches parsley
Method
- Heat the oven to 200 °C; cube the potatoes, skin on, and boil them in the water with some of the salt for 12–15 minutes; drain.
- Salt the cleaned sea bream inside and out, fill with lemon rings and the bay leaves and brush with some of the olive oil.
- Bake the fish in the preheated oven at 200°C for about 20–25 minutes, until the flesh flakes easily from the bone and the internal temperature reaches 63°C.
- Toss the warm potatoes with the halved caper berries, chopped spring onion and parsley, the rest of the oil, the juice of the other lemon and the pepper.
- Serve the sea bream with the potato salad.