![alt:[2020]](/temas/institucional/img/2020.png)
Baked sea bream with uncured bacon on a bed of sweet potato and manioc
Vitor Sobral
Ingredients For 10 servings
3kgs of whole sea bream
150g of sliced uncured bacon (black pig)
Traditional sea salt (to taste)
Peppercorn (to taste)
Garnish:
600g of sliced sweet potato
600g of sliced manioc
200g of sliced onion
5 Sliced cloves of garlic
200g of finely cut peeled red pepper
2dl of orange juice
Fish broth (to taste)
0,5dl of Extra virgin olive oil
Powdered cardamom (to taste)
Traditional sea salt (to taste)
Peppercorn (to taste)
Chopped corianders (to taste)
Preparation (10 pax)
Season the previously desquamated sea bream with salt and pepper 40-50 minutes before cooking.
Cover it with the uncured bacon and put aside for later.
Place the manioc, sweet potato, pepper, garlic and onion in the tray.
Season with pepper, salt, cardamom and sprinkle with olive oil.
Season with pepper, salt, cardamom and sprinkle with olive oil.
Sprinkle with orange juice and fish broth.
Cover and bake at 150ºC for approximately 2 hours.
When cooked, place the fish on top and bake again at 150ºC for 30-40 minutes.
Serve with sprinkled corianders.
Silampos products used in this recipe
