Baked sea bream (besugo al horno)

• 2 u Onion
• 6 cloves Garlic
• 1 kg Potato
  Swaps (1)
• 1 u Lemon (thinly sliced)
  Swaps (1)
• 100 ml White wine (dry)
  Swaps (1)
• Salt (to taste)
• 150 ml Extra Virgin Olive Oil (6 tablespoons for the potatoes, a drizzle for the fish and the rest for the garlic oil)
• 2 tablespoons Parsley (fresh, chopped)
• 1 tablespoon White Wine Vinegar
  Swaps (1)
• 100 ml Water
• 1 u Chilli pepper (dried)
• 2 u Blackspot sea bream (1 kg each, gutted and scaled, head on, or gilthead bream or snapper)

Instructions

1. 1

   Preheat the oven to 190 °C (conventional). Peel the potatoes and slice them 5 mm thick; peel the onion and slice it thinly.

   10 min

2. 2

   Spread the potatoes and onion over a large roasting tray, season with salt, pour over 6 tablespoons of the oil and the water and toss with your hands. Bake until half cooked and starting to brown at the edges.

   25 min

3. 3

   Meanwhile, pat the fish dry inside and out with kitchen paper and season with salt. Make three diagonal cuts down to the bone on the upper side of each fish and tuck half a lemon slice into each cut.

   10 min

4. 4

   Lay the fish on the potatoes, drizzle with a little oil and pour the wine around them. Roast until the eyes turn white, the dorsal fin pulls out easily and the flesh next to the backbone is opaque.

   22 min

5. 5

   While they roast, peel and thinly slice the garlic and cut the chilli into rings, removing the seeds if you want it mild. Heat the rest of the oil in a small frying pan over a medium-low heat and fry the garlic and chilli until pale golden. Take off the heat and add the vinegar carefully, as it spits, then the parsley.

   6 min

6. 6

   Take out the tray, pour the piping-hot garlic oil over the fish and bring it to the table straight away. Serve the fillets off the bone with the potatoes and a little of the juices from the tray.