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 + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

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

20 minprep

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 + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Omnivorous Main course 30 to 60 minutes Home-style

Gluten-free and 9 more Indicative dietary requirements

View full classification 24 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 protein

Total time

30 to 60 minutes

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

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

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

Shopping list Select and share only what you need

9 ingredients selected

Gilthead bream 800 g
Serrano ham 60 g
Potato 450 g
Garlic 6 g
Chilli pepper 0.2 g
White wine vinegar 30 ml
Extra virgin olive oil 45 g
Parsley 3 g
Salt 1 g

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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.