Baked sea bream with potatoes
A whole sea bream on a bed of potatoes, lemon and rosemary: the simplest fish main course, with the right timing so it stays moist.
- Preparation
- 20 min
- Cooking
- 45 min
- Yield
- Serves 4
- Course
- Main course
23 October 2026
Baked sea bream with potatoes is the fish main course of family Sundays. The secret is all in the timing: the potatoes need a head start, and the whole fish should come out of the oven as soon as it is done, so it stays moist.
Ingredients for 4
- 2 sea bream of about 600 g each, gutted and scaled
- 800 g potatoes
- 1 lemon
- 2 garlic cloves
- 2 sprigs of rosemary and a bunch of parsley
- 6 tablespoons IL CONTE Blend, plus a drizzle of IL CONTE Raggia single variety to finish
- Salt and pepper
Method
- Heat a conventional oven to 200 °C. Peel the potatoes and cut them into chunks of about 2 cm; toss them in a baking dish with 4 tablespoons of oil, salt, rosemary needles and the garlic crushed in its skin. Roast for 20 minutes.
- Meanwhile rinse and dry the fish. Put salt, pepper, a few parsley stalks and two lemon slices inside each belly.
- Push the potatoes to the sides of the dish and lay the fish in the middle, on a few lemon slices. Brush them with the remaining oil and salt them.
- Bake for 20–25 minutes. The bream is done when the dorsal fin comes away with a gentle pull and the flesh near the bone is white and opaque.
- Fillet the fish at the table and serve with the potatoes, chopped parsley and a drizzle of raw oil.
The right oil
In the dish, with the potatoes, the Blend does the work. On the freshly filleted fish, a drizzle of Raggia single variety: that is where you really taste the oil.
Photo: DinaBenedettoFerrandina, Wikimedia Commons, licence CC BY-SA 4.0, cropped.
