Roasted Gilt-Head Bream With Salami, And Hasselbac

Name: Roasted Gilt-Head Bream With Salami, And Hasselback Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 3 3/8 tablespoons white wine; 1 teaspoon paprika; 2 slices salami cut in strips; 3 lemon slices; 1 leek thinly sliced , white part only; coriander chopped, for garnish; lemon wedges for garnish

Servings: persons

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
3 3/8 tablespoons white wine
1 teaspoon paprika
2 slices salami cut in strips
3 lemon slices
1 leek thinly sliced , white part only
coriander chopped, for garnish
lemon wedges for garnish

1
Preheat oven to 356u00b0C.
2
Thoroughly rinse the potatoes and without cutting all the way through, cut into thin slices.
3
Season with salt, thyme and olive oil.
4
Bake for about 60 minutes, depending on the size of the potatoes.
5
Sprinkle with oil halfway through baking.
6
Season the fish with salt, pepper, white wine and paprika.
7
Make three cuts in the fish and place the strips of salami in the cuts.
8
Place the lemon slices in the belly.
9
Marinate for a few minutes.
10
Place the sliced leek in a baking dish, placing the fish on top. Sprinkle generously with olive oil and a little bit of water.
11
Bake at 356u00b0C for about 45 minutes, depending on the size of the fish. Note: The fish is cooked when the meat separates from the spine easily.
12
Halfway 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.

168

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 9 medium potatoes unpeeled, about 3 per person, salt to taste, 1 tablespoon dried thyme, olive oil to taste, and more.

Yes, Roasted Gilt-Head Bream With Salami, And Hasselback Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Gilt-Head Bream With Salami, And Hasselback Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions