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Pugliese-style sea bream baked with potatoes, tomatoes, and olive oil. This high protein mediterranean family dinner is a fresh, healthy one-pan dish ideal for weeknight cooking.
Preheat your oven to 400°F (200°C). Toss peeled and thinly sliced Yukon gold potatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp pepper.
Arrange two-thirds of the potatoes as a base in a large baking dish, layering with sliced onions, tomatoes, and half the minced garlic. Sprinkle with half the oregano.
Pat the sea bream dry inside and out. Season the cavity with salt, pepper, and a few parsley sprigs; lay fish on top of the vegetable bed.
Top fish with the remaining potatoes, tomatoes, onions, remaining garlic, oregano, drizzle with the remaining olive oil, and season with salt and pepper.
Cover tightly with foil and bake for 25 minutes. Then, uncover and bake another 15–20 minutes until the fish is just cooked through and potatoes are golden at the edges. Serve hot, garnished with the rest of the fresh parsley.
