Baked Sea Bream with Horta and Potatoes

Ingredients

Quantities are for one portion.

• 1lemon
• 20 mlolive oil
• salt and pepper to taste
• 1whole sea bream (approx 300g), scaled and gutted
• 200 gpotatoes, sliced
• 1garlic clove, minced
• 150 ghorta (or spinach)

Method

1. Preheat the oven. Boil the potato slices in salted water until just tender, then drain and arrange on a baking tray.
2. Score the skin of the sea bream on both sides. Rub the fish inside and out with salt, pepper, half of the olive oil, and the minced garlic. Set on top of the potatoes.
3. Slice half of the lemon and stuff the slices into the cavity of the fish. Squeeze the remaining lemon over the top.
4. Bake the fish and potatoes until the fish flesh is opaque and flakes easily from the bone.
5. In a separate pot, boil the horta in lightly salted water until tender, then drain thoroughly.
6. Dress the warm greens with the remaining olive oil and a final squeeze of lemon juice if desired.
7. Serve the whole baked fish on the potatoes, with the earthy greens on the side.