Sea bream from the sheet

[picasaView album=’Dorade’] After I at Tim maltsters ((Tim brewer boils in ARD, http://www.daserste.de/timmaelzer/)) a very brisk and easy method've seen, as simple and straightforward you can cook fish, I thought: ” I can also”. After I had processed a butternut squash for pumpkin soup on the fly, I quickly began to put the bream onto the plate.
The recipe ((Recipe)) you can download from the clear well maltsters page. What can I say? It tasted excellent, and for the low cost it was worth it all. Here again the prescription directly from the brewer page:

Ingredients

• 4 Sea bream (à 400 g, ready to cook)
• 3 large potatoes
• 7 El Olivenöl
• Salt
• 1-2 Tsp paprika
• 2 Organic lemons
• 4 Tsp brown sugar
• 1 Fennel bulb
• Pepper

Preparation

1. Wash inside and outside sea bream under cold running water and pat dry thoroughly. Easily cut the skin.
2. Wash the potatoes thoroughly and cut into ½ inch thick slices. 4 El distribute oil on a baking sheet, the potato slices next to each other on it and add salt. Place the sea bream on the potatoes. Season with paprika and salt and drizzle with the remaining oil.
3. Halve the lemons and cut off the ends. Set on the baking sheet and on each half 1 Enter tsp sugar.
4. Clean fennel, cut lengthwise into ½ cm thick slices and spread between the fish. Season with pepper. In a hot oven at 220 20-25 degrees on the lower rail Min. Fry (Convection not recommended).
5. Together with potato slices, Fennel, Serve lemon and beetroot.