Oven baked sea bream with baby potatoes, leek sausage and herbs
Ingredients
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2 large sea breams (600 – 800 gr each)
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2– 3 tbsp olive oil
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2 finely-sliced leek sausage (approx. 150 gr)
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250 gr baby potatoes
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120 ml white wine
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Juice and zest of 1 orange
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4 – 5 small fennels
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½ bunch mint, finely chopped
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sprigs of fresh thyme
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salt and freshly-ground pepper
Preparation
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Finely slice the potatoes and boil in salted water for 10 minutes and strain.
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Slice the fish open at the vent and remove the guts and gills; carefully remove the bone by cutting it on either end with scissors and season.
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Place the finely-sliced sausage, potatoes, olive oil, mint and orange zest into a bowl.
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Place the fish on the thyme sprigs on a well greased oven pan and spoon the bowl mixture into the cavity of the fish.
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Drizzle oil over the fish and season with salt and freshly-ground pepper
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Place the fennel around the fish.
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Pour the wine and orange juice into the pan and bake for 25 minutes at approximately 180 degrees Celsius.
