Roasted Gilt-head Bream With Salami, And Hasselback PotatoesO Meu Tempero
9 medium potatoes (unpeeled, about 3 per person)
salt (to taste)
1 tablespoon dried thyme
olive oil (to taste)
1 gilt-head bream (large)
ground black pepper (to taste)
50 milliliters white wine
1 teaspoon paprika
2 slices salami (cut in strips)
3 lemon slices
1 leeks (thinly sliced , white part only)
coriander (chopped, for garnish)
lemon wedges (for garnish)
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1Preheat oven to 356°C.
2Thoroughly rinse the potatoes and without cutting all the way through, cut into thin slices.
3Season with salt, thyme and olive oil.
4Bake for about 60 minutes, depending on the size of the potatoes.
5Sprinkle with oil halfway through baking.
6Season the fish with salt, pepper, white wine and paprika.
7Make three cuts in the fish and place the strips of salami in the cuts.
8Place the lemon slices in the belly.
9Marinate for a few minutes.
10Place the sliced leek in a baking dish, placing the fish on top. Sprinkle generously with olive oil and a little bit of water.
11Bake at 356°C for about 45 minutes, depending on the size of the fish. Note: The fish is cooked when the meat separates from the spine easily.
12Halfway through cooking, add a little more water to prevent the fish from drying out. Sprinkle the fish with fresh coriander. Serve with accumulated pan juices, lemon wedges, the potatoes and boiled broccoli.