Ingredients (2 servings)
2 gilt-head breams
500 ml dry white wine
50 g raisins
2 bay leaves
1 garlic clove
1 red onion
evo oil, salt and pepper
Clean and wash the gilt-head breams.
Place them in a oven pan covering them with white wine, rasins, parsley leaves, bay leaves, chopped garlic clove, sliced onion, oil, salt and pepper.
Leave to rest for 1 hour. After that time, drain half the liquid from the marinade. On the bottom of the pan, add the slices of a peeled potato (if you want a little bit of grated pecorino cheese). Arrange the breams and cover with slices of the other potato. Add a chopped parsley, a little bit of salt and pepper, and a drizzle of oil.
Bake in a preheated oven at 200°C for about 20-30 minutes (depending on the size of the bream).