Traditional regional recipes of the riviera


gilthead bream with potatoes



for 4 persons

8 little Gilthead breams, cleaned by your fishmonger

400grs of potatoes

olive oil



salt, pepper

the juice of a lemon

2 sheets of laurel

50grs of coarse salt

Recipe provided by :

Gilthead bream with potatoes

Don't peel the potatoes, cook them with the laurel and the coarse salt in a big pan filled with water. Peel the potatoes when they are cooked then mash them with a fork whilst adding a bit of butter and 3 large spoonfuls of olive oil. Add salt, pepper and the chopped parsley plus the half of a thinly chopped laurel sheet.

Mix carefully the salt, the pepper, the juice of a lemon, a spoonful of olive oil and a small spoonful of coriander seeds in order to prepare the sauce. Mix it again until it becomes homogeneous.
Put the fish on a frying pan with olive oil and fry them until they are still tough.
In each plate put two pieces of fish, the potatoes, and some sauce.

2 Reviews on the recipe

Gilthead bream with potatoes
la recette me semble gouteuse ,a faire.
mais la photo est bizarre ,qu'es ce que cette masse coloré marron ?????
Evaluation : 5/5
Gilthead bream with potatoes
je veux bien gouter la recette
Evaluation : 5/5
brigitte lange

Vue mer : crédit photo Aseed