Baked bream with minced red pepper and capers

Today I am presenting you with one of those recipes that “make themselves” but that make you look like a king in front of your guests, a delicious baked sea bream . The truth is that there is no mystery to making a baked fish and even more so when we want the star of the dish to be the fish itself. There is no need to disguise its flavour by incorporating many ingredients. Today I am bringing you a dressing that you can use with any other fish: sea bass, turbot… You will see how it will be very versatile.

For baking, I always use my Le Creuset stoneware baking trays . I like their durability and versatility. They can go from the fridge to the oven without any problems and they don't absorb odours. Plus, you can choose from a wide variety of colours and they're so pretty that you can take them straight to the table.

Keep an eye on the cooking of the fish. If you cook it just right, you will get juicy, flavourful sea bream, but if you overcook it, it will be dry and unappetising. As I always say, each oven is different and you will need to know yours to know if you need to adjust the temperature or time.

Emile Henry ceramic salt shaker , Green Cosmos plate and Le Creuset oven-safe ceramic tray

Ingredients

• 4 giltheads per serving
• 4 small potatoes
• 2 red peppers
• 60 g of capers
• A few sprigs of thyme
• A few sprigs of rosemary
• Olive oil
• Black pepper
• Salt

Preparation

1. Preheat the oven to 180º, with heat from above and below.
2. Peel, wash and cut the potatoes. I like them rather thin, so I use a mandolin .
3. Place the potatoes in an ovenproof dish and season with salt and pepper. Pour a generous splash of olive oil over them. Add the herbs as well. Cover the dish with aluminium foil and place in the oven for 30 minutes.
4. After the time has passed, take the dish out of the oven, remove and discard the aluminium foil and place the sea bream on top of the potatoes. Drizzle with a generous splash of olive oil and return to the oven for 20 minutes.
5. Meanwhile, chop the red pepper into small pieces and fry it in a pan with a dash of olive oil and a pinch of salt. Let it cook over a medium heat until it starts to brown. Remove from the heat and add the capers. Mix everything together with a silicone spatula .
6. Remove the dish from the oven and pour the pepper and caper dressing over the sea bream. Return to the oven for 10 more minutes.
7. After the time has passed, remove the dish from the oven and serve the dorades immediately with the garnish of potatoes and the pepper and caper dressing.

Le Creuset Ceramic Oven Tray , Le Creuset Ramekins and Green Cosmos Plate