Preparation time: 60 min.
Servings: 4
INGREDIENTS
4.5 lbs of red bream
1 lb of potatoes
1 large onion
1 cup of white wine
1 lemon
1 bunch of parsley
Olive oil to taste
Salt to taste
PREPARATION
Scale the red bream carefully or ask for it scaled, wash it and dry it off with paper towels. Make three deep cuts on one of the sides with a very sharp knife.
Cut three slices from the lemon and introduce them in each of the cuts. Sprinkle salt inside and out and set it aside.
Peel the potatoes and cut them in thin slices. Peel the onion, cut it in half and then slice it thin.
Baste an oven dish with two tbsp of oil and place the potatoes and peeled onion in it. Season everything with salt.
Place in the oven for 10 minutes. Remove and place the red bream on the potatoes and onion. Spray with 4 tbsp of oil and sprinkle with minced parsley.
Cover with the wine and place in the oven again for 20 - 30 minutes. Serve while hot.
