Ingredients:
1 sea bream 1.2 Kg
1 kg new potatoes
80 g Pitted Taggiasca Olives in Extra Virgin Olive Oil by E. Amoretti di Lorenzo
3 dl fish broth, obtained by boiling the fish waste
1 sprig of thyme
1 dl Extra Virgin Olive Oil D.O.P. Italian Riviera Riviera of Flowers E. Amoretti di Lorenzo
Preparation:
Clean the fish by removing entrails and scales, then place it in a large and oiled baking pan.
Peel the potatoes, slice them thinly and place them in a pan around the fish. Add the Pitted Taggiasca Olives in Extra Virgin Olive Oil by E. Amoretti di Lorenzo, the thyme, sprinkle with the fish stock and bake in a hot oven 200 C° for about 20 minutes. When ready, place everything in a serving dish with all the cooking sauce and sprinkle with a drizzle of Extra Virgin Olive Oil D.O.P. Italian Riviera Riviera of Flowers E. Amoretti di Lorenzo.
