Preparation: 30 minutes
Cooking: 15-20 minutes
Servings: 4
INGREDIENTS:
- 1 sea bream or sea bass, 2
- lbs., 3 oz. (1 kg)
- 10 1/2 oz. (300 g) potatoes
- 2 oz. (50 g) Pecorino cheese, grated, or about 1/2 cup
- 1 clove garlic, minced
- 1 tbsp. chopped fresh parsley
- 3 tbsp. (40 ml) extra-virgin olive oil
- salt and pepper
INSTRUCTIONS:
- Clean, scale and fillet the fish.
- Bring a pot of well-salted water to a boil. peel the potatoes, slice them very thinly and blanch them in the boiling water.
- Heat the oven to 400°F (200°C). grease a baking pan (or line it with parchment paper) and cover the bottom with a layer of potatoes. Combine the pecorino, garlic, and parsley and sprinkle half of the mixture evenly over the potatoes.
- Top with a layer of sea bream fillets and sprinkle them with salt and pepper. Cover them with the other half of the pecorino mixture, and then the potatoes, being careful to place the potato slices gently.
- Drizzle with the extra-virgin olive oil and bake for 15-20 minutes. serve
