A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Eine Hommage an die baskische Küste: Saftige ganze Goldbrasse im Ofen auf zarten Kartoffelscheiben gegart und mit einem zischend heißen Sud aus bestem Olivenöl, knusprigen Knoblauchchips, feiner Chili und einem Schuss Weißweinessig vollendet.
Preparation method
Preparation & potato bed
Preheat the oven to 200 °C top/bottom heat. Peel the waxy potatoes, cut into approx. 3 mm thin slices, and toss in a bowl with 20 ml of olive oil and a pinch of sea salt.
Arrange the marinated potato slices overlapping like roof tiles in a large ovenproof baking dish or on a baking sheet. Pre-bake in the preheated oven for 15 minutes until they soften and take on a little color.
Cooking the fish
Thoroughly rinse the oven-ready sea bream under cold water and pat dry with paper towels. Make two to three light diagonal slashes in the skin on both sides so the fish cooks evenly. Season inside and out with a little fine sea salt and black pepper.
Chef's tip
The sea bream turns out especially juicy if you spoon some of the flavorful juices from the dish over the flesh once more right before serving.
This dish pairs wonderfully with crusty white bread or fresh baguette to mop up every drop of the delightfully savory garlic-vinegar sauce, as well as a glass of dry Spanish white wine such as Albariño or Txakoli.
Ingredients
We Also Recommend
Show all
40 min
Under an hour
Honey Garlic Salmon in Foil | Juicy & Quick
Knuspr-Küche
Dorada a la Plancha con Salsa Romesco | Pan-seared sea bream with fine Romesco sauce
Knuspr-Küche
Cod with Couscous and Vegetables
Knuspr-Küche
