Monday, February 25, 2008

Baked Bream on Potatoes and Fennel

Thinly sliced potatoes, fennel and lemons mixed with bay leaves, s&p,
evo and half a glass if white wine - baked in a hot oven for 1 hour
(stiring occasionally)

When everything is cooked, the potatoes are starting to colour and the
juice almost completely evaporated, top with thin fillets of fish
(bream in this case, but could have been snapper or barramundi) and
return to the oven for a final 10-15 mins.

Served with a rocket and orange salad dressed with sherry vinegar and
evo oil.

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