Baked sea bream with sun-dried tomatoes, lime and coriander

• large potatoes4

  about 1 kg/2 lb 4 oz

• garlic cloves↗2

  finely chopped

• dry chili powder↗дрібка
• saffron↗дрібка
• coriander↗1 пучок

  coarsely chopped

• whole sea bream↗4

  cleaned and gutted

• olive oil↗1 ст. л.

  plus extra for greasing

• juice of 2 limes
• white wine↗125 мл
• sun-dried tomatoes↗жменя
• pine nuts↗жменя

  toasted

• thin slices of pancetta4

  or smoked bacon

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (convection) or 180 °C (gas). Thinly slice the potatoes into rounds, place them in a large pot, cover with cold salted water and bring to a boil. Drain the water, spread the potatoes on the bottom of a large baking tray lightly greased with oil. Sprinkle with minced garlic, dry chili powder, a pinch of saffron and some chopped coriander.

2. 2

   Cut the sea bream into portions (one fillet per serving). Season with salt and black pepper, drizzle with olive oil. Place the fillet on the layer of potatoes, drizzle with lime juice, add white wine, sun‑dried tomatoes and toasted pine nuts. Top with thin slices of pancetta (or smoked bacon).

3. 3

   Bake for 20–25 minutes, until the fish becomes opaque and flakes easily with a fork. Check doneness by gently lifting one of the fillets – a soft separation indicates the fish is ready.

4. 4

   Remove the tray, sprinkle with the remaining fresh coriander and serve immediately, arranging the portions alongside the fragrant potatoes.