Stuffed baked sea bream

Ingredients

• 3 art. l. breadcrumbs
• 30 ml cognac
• gilthead carcass weighing 250–300 g
• 3-4 sprigs of parsley
• salt, freshly ground pepper
• 0.5 bay leaves
• garlic - 4-5 cloves
• 3-4 sprigs of rosemary
• 200 g potatoes
• 4–5 centuries l. olive oil

Cooking

Step 1

Peel and finely chop 1 garlic clove. Wash parsley, dry, finely chop. Chop bay leaf. Mix the garlic, parsley, bay leaf and breadcrumbs in a bowl. Salt and pepper. Add 1 tbsp. l. oil, stir. Clean the fish, remove the insides, wash and dry. Make 2 transverse cuts on each side of the carcass, stuff the fish with the prepared mixture from the inside and in the places of the cuts. Spray with oil. Wrap the tail of the fish in foil so that it does not burn when baking. Preheat the oven to 170°C. Grease a baking sheet with oil and put the fish on it. Bake for about 30 minutes, turning the carcass once. In the meantime, peel the potatoes, chop coarsely and place in a pot of boiling salted water. Bring to a boil, remove with a slotted spoon, dry and put on a separate baking sheet, greased with oil. Put the unpeeled cloves of the remaining garlic in the corners of the baking sheet, pepper the potatoes and sprinkle with finely chopped rosemary. Bake in the same oven as the fish until golden brown, about 25-30 minutes. Sprinkle the fish with cognac two or three minutes before the end of baking. To serve, put the fish on a dish, garnish with baked potatoes and garnish with herbs.