Vermouth Sea Bream (Dentice alla Vernaccia)
| Difficulty | Medium |
| Tempo di preparazione | 1 h |
Description
Bring the fresh taste of the sea to your table with this flavorful Sardinian recipe.
Vermouth Sea Bream is an elegant and visually striking dish, perfect to present whole on a serving platter before portioning it onto individual plates like a true host.
The Vernaccia di Oristano wine adds an extra touch of flavor, enhancing the taste of the sea bream.
For a side dish, you can pair it with other vegetables such as artichokes or sautéed zucchini.
Ingredients
to recalculate the ingredient amounts
| Sea bream | Sea bream | 1000 g |
|---|---|---|
| Potatoes | Potatoes | 500 g |
| Vernaccia di Oristano | Vernaccia di Oristano | 80 ml |
| Lemon | Lemon | 40 g |
| Rosemary | Rosemary | 10 g |
| Extra virgin olive oil | Extra virgin olive oil | 30 ml |
| Garlic cloves | Garlic cloves | 2 |
| Salt | Salt | 5 g |
Instructions
- 1 Clean the sea bream: gut it, scale it, rinse under running water, and pat dry.
- 2 Meanwhile, wash and peel the potatoes, slice them into thin rounds, and arrange them in a layer on an oiled, parchment-lined baking dish.
- 3 Chop the garlic and rosemary and stuff the fish cavity with them along with a pinch of salt and a few lemon slices. Place the fish on the bed of potatoes, drizzle with olive oil and half of the Vernaccia wine.
- 4 Cover with aluminum foil and bake in a preheated oven at 200°C (392°F) for 30 minutes. Remove the foil for the last 10 minutes and baste with the remaining wine.
- 5 Once cooked, let the dish cool slightly, then serve the Vermouth Sea Bream.
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