Sea Bream with Vegetables

4 SERVINGS

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INGREDIENTS

1 whole fish weighing approximately 750 grams
6 onions of the 'borettane' variety (smaller, flat onions with a sweeter taste) or 2 larger ones
2 medium-sized potatoes
200 g fresh green peppers
Green asparagus
10 cherry tomatoes
1 sprig of flat-leaf parsley
4 slices of Italian white bread
Extra virgin olive oil
Salt
Vegetable broth

INSTRUCTIONS

1
Remove the scales from the fish and fillet it. Cut the two resulting fillets with skin crosswise into smaller pieces and remove the bones. From the fish remnants (spine, head, and fins), prepare a broth by boiling in salted water for about 20 minutes, which will be used later.
2
Halve the cleaned onions horizontally and place the cut side into heated olive oil in a pan.
3
Peel the potatoes, slice them into rounds about ½ cm thick, and add them to the onions to sauté. Brown evenly on both sides.
4
Meanwhile, clean the peppers, cut them into rings about 2 cm wide, and add them to the pan along with pieces of asparagus.
5
Season with salt and add halved cherry tomatoes and a few whole parsley leaves, and sauté everything together. Add the broth.
6
Place the fish pieces skin-side down on the vegetables in the pan and simmer together under a lid for about 4 minutes. Do not stir; the fish must remain on the surface and steam only.
7
Serve the fish on dry-toasted Italian white bread and then garnish and decorate with vegetables and the juice from the pan.

Manu a Matěj

The well-known duo, singer Matěj Ruppert and chef Emanuel Ridi, bring the true taste of Italy to your table. Try authentic recipes from the television screen in your own kitchen.