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Oven baked sea bream with baby potatoes, leek sausage and herbs

Ingredients

  • 2 large sea breams (600 – 800 gr each)
  • 2– 3 tbsp olive oil
  • 2 finely-sliced leek sausage (approx. 150 gr)
  • 250 gr baby potatoes
  • 120 ml white wine
  • Juice and zest of 1 orange
  • 4 – 5 small fennels
  • ½ bunch mint, finely chopped
  • sprigs of fresh thyme
  • salt and freshly-ground pepper

Preparation

  1. Finely slice the potatoes and boil in salted water for 10 minutes and strain.
  2. 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.
  3. Place the finely-sliced sausage, potatoes, olive oil, mint and orange zest into a bowl.
  4. Place the fish on the thyme sprigs on a well greased oven pan and spoon the bowl mixture into the cavity of the fish.
  5. Drizzle oil over the fish and season with salt and freshly-ground pepper
  6. Place the fennel around the fish.
  7. Pour the wine and orange juice into the pan and bake for 25 minutes at approximately 180 degrees Celsius.
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