Apulian-style sea bream with potatoes, onion and pecorino

Ingredients

For 1 serving

• Sea bream200 g
• Potatoes200 g
• Onion50 g
• Pecorino10 g
• Breadcrumbs10 g
• Parsley5 g
• Cherry tomatoes80 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, fish,

Method

1. Preheat a conventional oven to 200 °C. Peel the potatoes and slice them thinly, about 3 mm; peel and thinly slice the onion; wash and halve the cherry tomatoes.
2. Chop the parsley and mix it with the breadcrumbs and grated pecorino. Rinse the sea bream (fillets or a whole cleaned fish), pat dry and salt it.
3. Grease a baking dish with a little of the oil and make a layer with half the potatoes and onion; season with salt and pepper and sprinkle with a third of the crumb.
4. Lay the bream on top, cover with the remaining potatoes and onion and the tomatoes; sprinkle with the rest of the crumb, salt and pepper.
5. Drizzle with the remaining oil and pour a splash of water down the side, so the potatoes cook without drying out.
6. Bake for 35 minutes, until the potatoes are tender and the top is golden and crisp. Leave to rest for 5 minutes before serving.