Baked sea bream with chopped red pepper and capers

Today I present a recipe that "almost makes itself" but will make you look like royalty in front of your guests, a delicious baked gilthead sea bream. The truth is there's no mystery to baking fish, especially when we want the fish itself to be the star. There's no need to disguise its flavor by adding many ingredients. Today I bring you a dressing you can use with any other fish: sea bass, turbot… You'll see how versatile it is.

For baking, I always use my Le Creuset stoneware dishes. I like their durability and versatility. They can go from the fridge to the oven without any problem and they don't absorb odors. Also, you can choose them in a wide variety of colors and they're so pretty you can bring them straight to the table.

Watch the fish while it cooks. If you cook it perfectly, you'll get juicy, flavorful gilthead sea bream, but if you overcook it, it will be dry and unappealing. As I always say, every oven is different and you should know yours to determine if you need to adjust the temperature or time.

Emile Henry ceramic salt shaker, Green Cosmos plate and Le Creuset ovenproof ceramic dish

Ingredients

• 4 gilthead sea bream (portion size)
• 4 small potatoes
• 2 red bell 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 top and bottom heat.
2. Peel, wash and slice the potatoes. I prefer them rather thin, so I use a mandoline.
3. Arrange the potatoes in an ovenproof dish and season with salt and pepper. Pour a good splash of olive oil over them. Add the herbs as well. Cover the dish with aluminum foil and put it in the oven for 30 minutes.
4. After the time is up, take the dish out of the oven, remove and discard the aluminum foil and place the sea bream on top of the potatoes. Drizzle them with a generous stream of olive oil and return to the oven for 20 minutes.
5. Meanwhile, finely chop the red pepper and sauté it in a frying pan with a splash of olive oil and a pinch of salt. Let it cook over medium heat until it begins to brown. Remove from the heat and add the capers. Mix everything using 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 is up, take the dish out of the oven and serve the sea bream immediately with the potato garnish and the pepper and caper dressing.

Le Creuset oven ceramic dish, Le Creuset ramekins and Green Cosmos plate