Black Sea Anchovy Cornbread
Dense savory cornmeal bread filled with anchovies, chard, spring onions and herbs.
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Baked Sea Bream
Fırında Çipura
Whole sea bream roasted with thin potatoes, tomato, green pepper and lemon.
- Prep
- 20 min
- Cook
- 45 min
- Rest
- 0
- Total
- 1 hr 5 min
- Servings
- 4
Ingredients
- 2 Sea bream (gilthead, cleaned, whole), 1 lb 5 oz each
- 1 lb Medium potatoes, peeled and sliced ⅛ inch thick
- 1 Onion, sliced
- 2 Tomatoes, cut into wedges
- 3 Peppers (green), deseeded and sliced
- 1 Lemon, washed and sliced
- ¼ cup Olive oil (extra-virgin)
- 1 tsp Thyme (dried)
- Table salt, to taste
- Pepper (black, ground), to taste
Method
Heat the oven to 400°F. Toss potatoes and onion with half the oil and a little salt in a roasting dish. Roast for 15 minutes.
Pat fish dry and season inside and out. Add to the dish with tomatoes, peppers and lemon. Drizzle with the remaining oil and sprinkle with thyme.
Roast for 25–30 minutes, until the potatoes are tender and the fish is cooked.
The thickest flesh reaches 145°F, measured away from bone, and separates easily. Remove bones carefully when serving.
Divide the fish carefully, removing backbone and smaller bones, and serve with the vegetables and juices. Refrigerate leftovers promptly in shallow containers, within 2 hours or 1 hour if the surroundings exceed 90°F.
Cooking guidance
Use cleaned gilthead sea bream (Sparus aurata). Thin potato slices get a head start so the vegetables become tender before the fish dries out.
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