Stuffed gilthead with rosemary potatoes and salad

Name: Stuffed gilthead with rosemary potatoes and salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 collar flat leaf parsley; 8 Branches of rosemary; 600 g Potatoes; 7-10 Tbsp coarse sea salt; 9 TABLESPOONS Olive oil; 2 Organic lemons; 60 g Breadcrumbs; 4 ready-to-cook sea bream (approx. 300 g each); 7-10 Tbsp Pepper from the mill; 75 g Rocket; 100 g Radicchio; 1 Shallot; 1 TABLESPOON Sugar; 7-10 Tbsp Salt

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 collar flat leaf parsley
8 Branches of rosemary
600 g Potatoes
7-10 Tbsp coarse sea salt
9 TABLESPOONS Olive oil
2 Organic lemons
60 g Breadcrumbs
4 ready-to-cook sea bream (approx. 300 g each)
7-10 Tbsp Pepper from the mill
75 g Rocket
100 g Radicchio
1 Shallot
1 TABLESPOON Sugar
7-10 Tbsp Salt

Directions

1
Wash the parsley and rosemary and shake dry. Chop parsley finely, except for a few leaves for garnishing. Wash potatoes thoroughly, grate dry and cut into slices. Remove rosemary from 4 twigs.
2
Mix 3 teaspoons of sea salt and 4 tablespoons of oil with the potatoes, spread on the fat pan. In the preheated oven (electric cooker: 200 °C/ circulating air: 17
3
In the meantime, wash the lemons hot and rub them dry. Cut a lemon into slices. Finely grate the zest of the second lemon. Halve the lemon and squeeze the juice. Mix breadcrumbs, 2 tbsp. oil, chopped parsley, about half of the lemon juice and lemon peel, season with sea salt.
4
Wash sea bream thoroughly and dab dry. Cut skin on one side 3-4 times. Season skin and abdominal cavities with sea salt and pepper. Fill the abdominal cavities with lemon slices and a sprig of rosemary.
5
Take the potatoes out of the oven. Spread rosemary needles over the potatoes. Slightly push the potatoes aside on the fat pan. Spread Doraden on the free surface, sprinkle with breadcrumb mixture.
6
Continue baking at the same temperature for about 20 minutes.
7
In the meantime clean, wash and chop the salad. Peel and finely dice the shallot. Mix sugar, shallot and remaining lemon juice. Fold in 3 tablespoons of oil in a thin stream. Season to taste with salt and pepper.
8
Drizzle salad with vinaigrette. Arrange Doraden with potatoes on plates, garnish with parsley. Add salad.