55 minutes
A traditional Spanish dish featuring sea bream baked with saffron-infused potatoes, onions, and a lemon and garlic crust.
Sea Bream, gutted and scaled
0 lb
to taste
Onion, cut in half and sliced
each
tablespoons
Waxy Potatoes, peeled
each
Saffron
pinches
cups
Lemon, cut into thin slices
each
Garlic Clove, crushed to a paste or through a press
each
Fine Bread Crumbs
tablespoons
Flat Leaf Parsley, chopped
tablespoons
1. Prepare the Sea Bream
Rinse the sea bream under cold water, then generously season it with salt. Place the fish in a baking dish and cover it loosely with foil to keep it moist.
2. Sauté the Onion
Heat 1 tablespoon of olive oil in a skillet over medium heat and sauté the onion until it turns soft and golden.
3. Boil and Slice the Potatoes
While the onion is cooking, peel the potatoes and boil them in salted water for about 10 minutes until they are just tender. Drain them well and slice them into rounds.
4. Prepare the Potato Mixture
In a baking dish, combine the sautéed onions with the sliced potatoes, adding 3 tablespoons of olive oil, a good pinch of saffron, and a generous pinch of salt. Pour in the wine to infuse the potatoes with its fruity notes, ensuring they are evenly coated.
5. Prepare the Fish for Roasting
Rub the fish with 1 tablespoon of olive oil, and make incisions along its sides to tuck in thin slices of lemon. Place a few slices inside the cavity as well.
6. Prepare the Crust Mixture
In a small bowl, mix the remaining olive oil with the crushed garlic, bread crumbs, and 1 tablespoon of chopped parsley. Spread it evenly over the fish, pressing gently so it adheres well.
7. Roast the Fish and Potatoes
Preheat your oven to 475°F. Place the baking dish with the fish and the prepared potatoes in the oven and roast for 30 to 35 minutes, until the fish is opaque all the way to the bone and the potatoes are tender.
8. Serve and Garnish
To serve, sprinkle the remaining parsley over the dish for a burst of color and freshness.
Swap out the sea bream for scallops, searing them quickly for a caramelized crust while keeping the interior succulent.
Replace the sea bream with chicken breasts or thighs, adjusting the cooking time as necessary. The saffron flavor pairs wonderfully with chicken.
Season the potatoes with a blend of fresh dill, parsley, and lemon zest, and pair them with a beautifully roasted salmon fillet.
For a vegetarian option, use firm tofu as your protein. Press and sear the tofu until it has a golden crust and serve it with the saffron potatoes.
Instead of saffron, use smoked paprika to season the potatoes and add chunks of chorizo for a Spanish twist.
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