Gilthead bream with potatoes
Don't peel the potatoes, cook them with the laurel and the coarse salt in a big pan filled with water. Peel the potatoes when they are cooked then mash them with a fork whilst adding a bit of butter and 3 large spoonfuls of olive oil. Add salt, pepper and the chopped parsley plus the half of a thinly chopped laurel sheet.
Mix carefully the salt, the pepper, the juice of a lemon, a spoonful of olive oil and a small spoonful of coriander seeds in order to prepare the sauce. Mix it again until it becomes homogeneous. Put the fish on a frying pan with olive oil and fry them until they are still tough. In each plate put two pieces of fish, the potatoes, and some sauce.
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