Dorada a la Madrileña | Spanish baked sea bream

Preheat the oven to 190 °C. Peel the potatoes and cut them into thin slices, approx. 3-4 mm thick. Peel the onion and slice it into thin half-moons.

Grease a baking tray with 2 tablespoons of extra virgin olive oil, then arrange the potato and onion slices in it. Season with salt and pepper, and pour over the dry white wine. Place in the oven for 15-20 minutes to pre-soften.

While the potato base is baking, prepare the fish: rinse the sea breams and pat them dry with paper towels. Make 2-3 deep, diagonal cuts down to the backbone on both sides of each fish. Season the outside and cavity of the fish with salt and pepper, then place thin half-slices of lemon into the incisions.