Sea Bream baked with Potatoes and Olives in a wood burning oven

Scrape the potatoes and preferably use a mandoline to cut them into thin slice around ¼ inch/4 mm thick. Put into the bottom of an oven proof pan, liberally pour on some olive oil, season with salt and pepper. Add a dozen or so of black olives and use your hands to mix the potatoes and olives thoroughly.

Wash the sea bream under a cold tap, dry with some kitchen paper, paint with olive oil, season with salt and white pepper and put a slice of lemon inside the fish.

Fire up the wood burning oven to high heat and then let it cool down until about 375°F/190°C/Reg5, put the potatoes in and cook for about ten minutes. Then take out, stir the potatoes with a wooden spoon, put the sea bream on top and put back in the oven.

Cook the fish for about 30 minutes, turning the fish half way through  Picture  . But be careful it does not over cook, covering it with foil if need be.

Take the fish off, stir the potatoes and put back in the oven. Fillet the fish, discarding the heads, tails and all skin. Check the potatoes are cooked else give them a few minutes, take the fish  Picture   and potatoes  Picture   and put on two serving plates pouring over a little of the cooking olive oil, garnish with lemon slices and serve  Zoom  .