AVRAMAR SEA BREAM WITH PEPPERS, POTATOES AND  MUSTARD VINAIGRETTE
back to recipes

Ingredients

  • 1 ½ kg (4 medium) Sea Bream, gutted and scaled
  • 1 kg potatoes, peeled and sliced to ½ cm thickness
  • 3 multi-colored bell peppers, cut in thin wedges
  • salt and pepper
  • For the mustard vinaigrette
    • 1 cup (240ml) extra virgin olive oil
    • 1/4 cup (60ml) lemon juice (1 lemon)
    • 1/4 cup (60ml) Dijon mustard
    • 2/3 cup chopped parsley
    • 2 garlic cloves finely minced
    • 2 Tablespoons capers rinsed and drained

Method

(4 servings)

  1. Preheat oven to 250ºC.
  2. Boil the potato slices for 5 minutes or until slightly tender. Drain and let them cool. Lightly oil an oven dish and line with the sliced potatoes and peppers. Season with salt and pepper.
  3. Rinse fish with water and make 2-3 parallel slashes on each side. Season skin and cavity of fish with salt and pepper and place in oven dish with potatoes and peppers.
  4. Whisk vinaigrette ingredients in a bowl. Drizzle over fish and potatoes.
  5. Cook in preheated oven for 10-12 minutes. Turn fish over and cook for 10 minutes more or until golden. Serve with white wine and salad.
Print Recipe Share Recipe Download Recipe