Baked umbrine slice withe tomatoes and potatoes

Always better when you can to get the whole fish: more flavours, cheaper and it can offfer many options.

Here I got a whole umbrine, around 1,3 Kg, I sliced it to make a meal for 3 (about 140 gr each slice), and wrapped head and tail in cling film and put in the frezeer. Those will be great later with maybe additional heads and tails for maybe a nice warmth fish risotto.

Ingredients (for 3):

A whole umbrine

100 gr cherry tomatoes

3 small potatoes (around 250gr)

1/2 lemon juice

600 gr mixed Brussel sprouts and broccoli

5 tablespoon extravergin olive oil

Salt

Fresh parsley

Black pepper

Wash the potatoes and boil them (skin on) for 5 minutes) in salty water, then slice them.

Cut the tomatoes in half or quater.

On a try, create a first layer with half of the potatoes, then add the slices of fish.

Cover with the other half of potatoes and tomatoes. Pour over half of the oil, lemon juice and parsley.

For covering the fish and create moisture you need a sort of a lid: some baking paper is wonderful. Grab a sheet and put under water, when soft, roll it and then open it over the fish.

Bake at 200 °C static oven for around 20 minutes, plus 3-4 minutes without the "lid".

All juices released during baking are simply wonderful!!!

Serve with broccoli and Brussel sprouts: simply steamed for 10-13 minutes, with the remaining oil, salt and pepper.