From 3dd512f0d7b2a51125eca1478484e88896ba9168 Mon Sep 17 00:00:00 2001
From: Hugo Ascher <52424396+AddledGar@users.noreply.github.com>
Date: Fri, 30 Oct 2020 13:13:51 +0100
Subject: [PATCH] Create Potato Crusted Sea Bream

---
 seafood/Potato Crusted Sea Bream | 23 +++++++++++++++++++++++
 1 file changed, 23 insertions(+)
 create mode 100644 seafood/Potato Crusted Sea Bream

diff --git a/seafood/Potato Crusted Sea Bream b/seafood/Potato Crusted Sea Bream
new file mode 100644
index 0000000..d809092
--- /dev/null
+++ b/seafood/Potato Crusted Sea Bream	
@@ -0,0 +1,23 @@
+Ingredients
+
+3 sea bream fillets, skin on, can also use seabass
+3 yellow potatoes, sliced 3-4 mm (1/8 inch) thick
+3-4 rosemary twigs, needles detached and finely chopped
+olive oil
+salt & white pepper
+Preparation
+
+
+Mince the rosemary needles.
+Peel and wash the potatoes.
+
+Slice the potatoes. Use a food processor with a slicing blade, or a mandoline slicer works too. It's important that the slices are not too thin and not too thick, therefore slicing them by hand is not easy.
+Allow the slices to rest on a towel and pat them dry with some paper towel.
+
+Line the bottom and sides of a large bowl with potato slices and dress with a sprinkle of olive oil, salt, pepper, chopped rosemary.
+Then add another layer of potato slices and repeat the seasoning. Continue until you've used all potato slices, then gently slide them around in the bowl to complete the seasoning. Preheat the oven at 200 C.
+
+Put the fish fillets, skin down, on lightly oiled parchment paper, season them with salt, pepper, and rosemary.
+Cover each fillet with partially overlapped potato slices. The fillets should be completely encompassed by the potato slices
+
+Cook in the oven for 30-35 minutes at 200 C.