By Chef Faisal – Prep/cook : 45min – Serves: 1
Ingredients
500g Gilthead bream
1⁄4 tsp dry marjoram
1tsp coriander powder
2 tsp chopped parsley
1 small white onion
1/4 tsp sea salt
1/4 tsp black pepper powder
1/4 tsp sweet paprika powder
1tsp smoked paprika powder
1/2 cup, olive oil
pinch anise powder
1/4 tsp cumin powder
juice of half a lemon
2 tsp garlic grated
For the Roasted Baby Potatoes
150g baby potatoes
2 tbsp olive oil
pinch sea salt
pinch black pepper powder pinch dry oregano
A sprig of fresh thyme to garnish
For plating and serving
1. Place the fish on a serving plate. 2. Place the roasted baby potatoes alongside the fish.
3. Garnish with fresh thyme to add a herby aroma and enhance the flavours.
For the Gilthead Bream, clean the Gilthead bream and make slits on its body. Combine marjoram, coriander powder, parsley, white onion, sea salt, black pepper, paprika powders, olive oil, anise powder, cumin powder, lemon juice, and garlic in a blender. Blend for 2 minutes to create a rich marinade. Marinate the Gilthead bream in this mixture, ensuring it’s well-coated. Preheat the oven to 250 degrees Celsius. Place the marinated fish in the oven and bake for 12 minutes or until the fish is cooked through and tender.
For the roasted baby potatoes, clean and halve them. In a mixing bowl, combine the potatoes with olive oil, sea salt, black pepper, and dry oregano, ensuring they’re evenly coated. Spread the seasoned potatoes on a baking tray. Bake in the preheated oven at 250 degrees Celsius for 10 minutes or until golden and crispy.
