Baked sea bream with potatoes and cherry tomatoes: simple and perfect second course of fish for a fish lunch or dinner.
Are you looking for a simple fish recipe to prepare? The recipe for baked sea bream with potatoes and cherry tomatoes is perfect for when you crave a fish dish but don’t want to spend too much time in the kitchen. To further speed up the preparation you can have the sea bream cleaned by your trusted fishmonger.
If you want to make the sea bream even tastier, you can stuff it inside with breadcrumbs and parsley and add black olives and capers to the side dish ingredients.
I suggest you to to preserve sea bream prepared following this recipe in the fridge for up to one day. As an alternative to sea bream you can also try sea bass or mackerel.
Preparation of the sea bream in the oven with potatoes and cherry tomatoes
To prepare the baked sea bream with potatoes, start by cleaning the sea bream: remove the innards then wash it under cold running water. Blot the sea bream with absorbent paper to dry it well.
Wash and chop the parsley, peel the potatoes and slice them thinly, wash the cherry tomatoes and cut them in half.
Take a baking dish and brush the bottom with a drizzle of oil.
Fate a layer of potatoes, place the sea bream on top and arrange the cherry tomatoes, sprinkle with extra virgin olive oil. Salt and pepper.
Bake in preheated oven 200°C for 35-40 minutes. Serve piping hot and enjoy your meal.
If you liked this recipe, you can also try the sea bream all’acqua pazza.
We recommend consuming the fish at the moment, otherwise you can keep it in the fridge for 1 day at most, inside a special container with a lid.
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