Easy

Baked sea bream with serrano ham and garlic dressing

Name: Baked sea bream with serrano ham and garlic dressing
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 800 g Gilthead bream (4 boneless fillets; buy about 1.6 kg whole fish); 60 g Serrano ham (4 slices); 450 g Potato; 6 g Garlic; 0.2 g Chilli pepper (dried); 30 ml White wine vinegar; 45 g Extra virgin olive oil (20 g potatoes, 10 g fish and 15 g dressing); 3 g Parsley; 1 g Salt (only if needed)

Total time55 min Preparation and possible waiting 20 min · Cooking 35 min

Preparation and possible waiting: 20 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Fish: Ingredient to check: Gilthead bream, Extra virgin olive oil. Sulphites: check label: Ingredient to check: White wine vinegar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Sea bream with serrano ham, a garlic and chilli dressing and thin golden oven-baked potatoes.

Jump to steps

20 minpreparation and possible waiting

35 mincooking

4servings

1.672 kcalwhole recipe

418 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 55 min Preparation and possible waiting 20 min · Cooking 35 min

Preparation and possible waiting: 20 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 30 to 60 minutes Home-style

Allergens

View full classification 25 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BakingSautéing

Appliances

OvenFrying pan

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinLow carbohydrate

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Tick the ingredients you need to buy.

Gilthead bream 4 boneless fillets; buy about 1.6 kg whole fish 800 g
Serrano ham 4 slices 60 g
Potato 450 g
Garlic 6 g
Chilli pepper dried 0.2 g
White wine vinegar 30 ml
Extra virgin olive oil 20 g potatoes, 10 g fish and 15 g dressing 45 g
Parsley 3 g
Salt only if needed 1 g

0 selected ingredients

Let’s get cooking

Method

Preheat the oven to 210°C. Cut the peeled potatoes into 4 mm sticks, rinse and dry thoroughly.
Toss with 20 g oil and spread in one layer. Bake for 20–25 minutes, turning halfway, until tender and golden.
Grease a baking dish with the 10 g fish oil. Place the sea bream fillets skin-side down and bake for 8–10 minutes. Lay a slice of ham over each fillet and bake for another 2 minutes; check that the fish reaches 63°C.
Heat the remaining 15 g oil in a small frying pan. Add the sliced garlic and chilli and cook for 1–2 minutes without burning the garlic.
Remove the chilli. Drizzle the vinegar over the fish, then spoon the garlic oil on top.
Serve with the potatoes and chopped parsley. Taste before adding salt because the ham already supplies plenty.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.