Baked sea bream with artichokes and potatoes

Ingredients

For 1 serving

• Sea bream180 g
• Artichokes1.5
• Potatoes150 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Parsleyto taste
• Saltto taste

Contains: fish,

In season: November – April

Method

1. Heat a conventional oven to 200 °C. Peel the potatoes and cut them into roughly 2 cm cubes; keep them in a bowl of cold water until needed.
2. Clean the artichokes: remove the tough outer leaves until you reach the pale ones, cut off the tips, peel and trim the stem, cut into wedges and remove the fuzzy choke; work quickly as they darken in the air. Drain and dry the potatoes.
3. In a baking tray toss the artichokes and potatoes with the oil, thinly sliced garlic and a pinch of salt and roast for 20 minutes, turning halfway, until they start to colour.
4. Meanwhile pat the bream dry and salt it lightly, inside too if it's whole.
5. Lay the bream on the vegetables and cook for another 12 minutes, until the flesh is white and lifts away easily and the artichokes are tender.
6. Finish with chopped parsley and serve.