Orange sea bream with potatoes

Fillet the fish, sprinkle it with salt and leave it to marinate in the orange juice, rosemary, garlic and wine for an hour.

Peel and slice the potatoes into thin slices with a mandolin; put them in a sauce spoon, cover them with cold water, add a pinch of salt and bring to the boil for 10 minutes; drain them in a colander.

Peel and slice the potatoes into thin slices with a mandolin; put them in a sauce spoon, cover them with cold water, add a pinch of salt and bring to the boil for 10 minutes; drain them in a colander.

With a bit of olive oil grease a baking tray and cover it with some of the potato slices.

Lay the fish onto the potatoes, cover with the remaining potatoes, breadcrumbs and a generous dash of olive oil on top.

Put in a hot oven at 180 C and cook for 30 minutes until golden.