Now you can run to turn on the oven! Because the recipe that Miguel, author of Pimientos Verdes , brings us today, you will want to prepare immediately: a delicious baked bream with a simple but tasty minced pepper and capers. You dare?

Today I present to you one of those recipes that “make themselves” but that make you look like a king in front of your guests, a delicious baked bream . The truth is that there is no mystery about baking fish, especially when we want the protagonist of the dish to be the fish itself. We do not need to disguise its flavor by incorporating many ingredients. Today I bring you a dressing that you can use with any other fish: sea bass, turbot... You'll see how it will give you a lot of play.

For baking, I always use my Le Creuset stoneware pans . Of them, I like their resistance and their versatility. They can go from the fridge to the oven without problems and do not absorb odours. In addition, you can choose them in a wide variety of colors and they are so beautiful that you can take them directly to the table.

Monitor the cooking of the fish. If you do it at its point, you will have some juicy and flavorful giltheads, but if you overdo it, they will be dry and very unappetizing. As I always say, each oven is different and you should 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 sea bream portion
• 4 small potatoes
• 2 red bell peppers
• 60g capers
• a few sprigs of thyme
• a few sprigs of rosemary
• Olive oil
• Black pepper
• Salt

Preparation

1. Heat the oven to 180º, with heat up and down.
2. Peel, wash and cut the potatoes. I like them rather thin, so I help myself with a mandolin .
3. Arrange the potatoes in an oven-safe dish and salt and pepper them. Pour a good splash of olive oil over them. Also add the aromatics. Cover the pan with aluminum foil and put it in the oven for 30 minutes.
4. After the time has passed, take the dish out of the oven, remove and discard the aluminum foil and place the giltheads on top of the potatoes. Drizzle them with a generous splash of olive oil and return to the oven for 20 minutes.
5. Meanwhile, cut the red pepper very small and fry it in a pan with a splash of olive oil and a pinch of salt. Let it cook over medium heat until it starts to brown. Remove from heat and add the capers. Mix everything with the help of a silicone spatula .
6. Take the dish out of the oven and pour the pepper and caper dressing over the sea bream. Put it back in the oven for another 10 minutes.
7. Once the time has elapsed, remove the dish from the oven and serve the doras immediately with the potato garnish and the pepper and caper dressing.

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