MOROCCAN-STYLE SEA BREAM
Portions : 4 - Preparation : 15 minutes - Cooking time : 35 to 40 minutes
Ingredients
- 2 king or grey bream
- 30 ml (2 tablespoons) Knorr Taste of Morocco broth
- 1 l (4 cups) Grelot potatoes
- 2 garlic cloves, chopped
- 250 ml (1 cup) water
- 60 ml (4 tbsp.) olive oil
- 15 ml (1 tablespoon) honey
- 1 red bell pepper, brunoise
- 250 ml (1 cup) green or black olives
- 1 onion, thinly sliced
- 2 lemons, quartered
- ½ bunch fresh coriander, leaves removed
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 220°C (425°F).
- In a saucepan of salted water, add the potatoes, bring to the boil and boil until cooked but still firm.
- In a bowl, combine garlic, water, olive oil, honey and Knorr Goût du Maroc broth.
- Place the potatoes, bell pepper, olives and onion in a gratin dish.
- Using a knife, make 3 cuts on each side of each fish.
- Arrange the sea bream on top of the vegetables, adding the prepared mixture.
- Sprinkle with lemon wedges and bake for 25 minutes.
- Check seasoning and garnish with coriander before serving.
