Gilt-head bream with potatoes and zucchini Recipe

Ingredients

• 600 g potatoes, peeled and sliced
• 6 tbs olive oil (2 + 2 + 2)
• 4 cloves garlic, chopped (2 + 2)
• 500 g white fish, (2 gilt-head breams), cleaned
• 2 tbs corn flour
• 1 tsp sea salt (½ + ½)
• ¼ tsp pepper
• 150 ml red wine
• 2 medium sized zucchini, washed, sliced lengthwise into thin slices
• Fresh parsley for garnish, chopped

Directions

1.

Place the potatoes in a roasting pan, sprinkle with 2 tablespoons of olive oil, salt, and chopped garlic; bake in the oven at 200°C for 25 minutes or until golden.

2.

Combine flour, ½ teaspoon salt and pepper. Dredge each gilt-head bream in flour mixture. Sprinkle the insides with salt and chopped garlic.

3.

Fry the fish in 2 tablespoons of olive oil for 5 minutes on each side.

4.

Place the fish on top of the potatoes, add red wine and bake in the oven at 180°C for 15 minutes.

5.

Meanwhile grill the zucchini for 4 minutes on each side in the grill pan oiled with 2 tablespoons of olive oil. When the edges become golden - brown, place the zucchini on a paper towel to remove the excess fat; season with salt.

6.

Serve the fish with baked potatoes and fried zucchini, sprinkle with chopped parsley.