As I was in the mood for something different, I marinated the fish in orange and wine and cooked it in the oven between two layers of sliced potatoes which turned nice and crispy in the oven. To help slicing the potatoes I have used a mandolin, but of course, you can do this with a knife too.
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2 whole fresh sea breams or 4 fillets
the juice of one orange
a drop of white wine
4 large potatoes
aromatic herbs (rosemary, sage) and garlic
olive oil - 4 tbsp
1 tsp salt
mixed vegetables of your choice
Fillet the fish and leave it to marinade in the orange juice, salt, wine, sage, garlic and rosemary for an hour.
Peel and slice the potatoes into thin slices with a mandolin; put them in a sauce spoon, cover them with cold water, add a pinch of salt and bring to the boil for 10 minutes; drain them in a colander.
With a bit of olive oil grease a baking tray and cover it with some of the potato slices.
Lay the fish onto the potatoes, cover with the remaining potatoes, breadcrumbs and a generous dash of olive oil on top.
Put in a hot oven at 180 C and cook for 30 minutes until golden.