Speciality: Baked Sea Bream
In a frying pan, sauté red and green peppers, onions, garlic and bay leaves in extra virgin olive oil. Once these vegetables are ready, they are placed in the bottom of an earthenware dish. Put potato rounds on top of this ‘sofrito’ and add a little salt. Place the whole sea bream on top of the potatoes. Then add a little fish fumet and a pinch of saffron. Put the dish in the oven and cook for 12 minutes at 180°C. Serve in the same dish.
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