Sea Bream with Rosemary and New Potatoes

1. 1 Sea breampack 500 g ≈ $9.00 400 g
2. 2 New potatoes≈ $2.50 per kg 200 g
3. 3 Lemon≈ $4.65 per kg 40 g
4. 4 Fresh rosemarypack 20 g ≈ $2.00 3 g
5. 5 Olive oil 10 ml
6. 6 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat the oven to 200 °C and line a baking sheet about 30×40 cm with parchment.

2. Wash the new² potatoes, halve them into equal halves about 4–5 cm in diameter, drizzle with oil and salt, and arrange in a single layer on the sheet.

3. Bake the potatoes at 200 °C for 15 minutes until almost done and a light golden crust forms.

4. Rinse the dorado, pat dry with paper towels, salt the fish inside, and tuck in lemon³ slices and a rosemary sprig.

5. Place the fish on the potatoes on the baking sheet and bake at 200 °C for 20 minutes more, until the flesh is white and separates easily from the bone.

6. Remove from the oven, let rest for 5 minutes, and serve with a lemon³ wedge.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.