Name: Roast sea bream with potatoes
Total time: 1 h
Yield: 4
Cuisine: Portuguese
Ingredients: 1 kg Sea bream; 2 un Lemon; 1 molho Parsley; 880 g Potato; 2 g Fresh rosemary; 2 g Black Pepper; 3 g Paprika; 8 g Salt; 100 g Bell Pepper; 40 ml Olive Oil

Method

Heat the oven to 180 °C. Use two cleaned whole sea bream, about 500 g each. Pat dry with kitchen paper and make two shallow cuts on each side.
Peel the potatoes and cut into 0.5 cm slices. Slice the pepper into strips. Spread both in a wide roasting tray and toss with 20 ml of olive oil, 4 g of salt, 1 g of pepper, all the paprika and the rosemary. Roast for 20 minutes.
Slice both lemons and chop half the parsley. Fill the fish cavities with some lemon slices and the chopped parsley. Season with the remaining 4 g of salt and 1 g of pepper.
Put the fish over the potatoes, add the remaining lemon slices and drizzle with the other 20 ml of olive oil. Roast for 20 to 25 minutes until the potatoes are tender and the fish reaches 63 °C in its thickest part, away from the backbone.
The fish should be opaque and flake easily. Chop the remaining parsley, scatter over the fish and divide the two fish between four portions.