Truffle Sea Bream on Potato Bed

Ingredients

• 1 kg potatoes (mostly waxy)
• 6 tbsp Olive oil
• Salt
• freshly ground pepper
• 1600 g small sea bream fillets (4 fillets, ready to cook)
• 30 g black truffle (1 black truffle)
• thyme
• a splash of white wine

Instructions

1. 1.

   Wash the potatoes thoroughly and slice them. Place in a roasting pan and mix with 4 tbsp olive oil, salt, and pepper. Roast in a preheated oven at 200°C (gas: level 3, fan: 180°C) for 45–50 minutes, turning occasionally.

2. 2.

   Rinse the sea bream fillets and pat dry. On one side, make 5–6 shallow cuts about 1 cm deep. Slice the truffle thinly and insert into the slits. Rinse the thyme, shake off excess moisture, and tuck into the belly openings.

3. 3.

   During the last 20–25 minutes of cooking, place the sea bream on top of the potatoes, brush with the remaining olive oil, and drizzle with a little white wine.