Oven-Roasted Gilt-head Bream with Mini Peppers

Sometimes it doesn't take much to turn a simple dish into something special. This simple oven-baked fish recipe is delicious due to the roasted miniature tomatoes and peppers, which not only add flavor but also give a refined and colorful look to the dish.
The Port wine gives it a special flavor.
If you don't have white, you can use another type to your liking or a Muscatel.
You can also make this recipe with other fish such as sea bass or grouper.

Neuza Costa

8 November, 2023

Ingredients:

• 2 medium gilt-head bream or 4 small
• 400 g (about 14 oz) of small potatoes for roasting
• 200 g (about 7 oz) of colorful mini peppers
• 2 branches of mini tomatoes
• ½ large onion, sliced into half-moons
• 4 cloves of garlic, crushed with the skin on
• Fresh chives to taste
• 2 bay leaves, cut in half
• 60 ml (about 2 fl oz) of white Port wine
• Olive oil to taste
• Salt to taste
• Pepper to taste

Instructions:

1. Season the fish on both sides with salt and pepper.
2. In a baking dish, preferably clay, spread enough olive oil to cover the bottom.
   On top, spread the garlic, bay leaves, onion, and chives.
3. Place the fish on top and around it, spread the whole potatoes and colorful mini peppers.
   On top of the fish, place the branches of tomatoes.
4. Season the potatoes with a few granules of salt.
   Finally, drizzle everything with the white Port wine and a bit more olive oil.
5. Bake in a preheated oven at 200°C (392°F) for 45 minutes.
   After everything is baked and golden brown, remove and serve.
6. Serve this dish with steamed vegetables.
   Enjoy your meal!

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The IntenseFlavour team wishes you a bon appetit!