{"id":112216,"date":"2016-11-25T22:29:28","date_gmt":"2016-11-25T21:29:28","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=112216"},"modified":"2017-10-27T21:51:21","modified_gmt":"2017-10-27T20:51:21","slug":"rick-stein-sea-bream-dorade-rota-recipe-on-rick-steins-long-weekends","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/112216\/rick-stein-sea-bream-dorade-rota-recipe-on-rick-steins-long-weekends\/","title":{"rendered":"Rick Stein sea bream dorade rota recipe on Rick Stein’s Long Weekends"},"content":{"rendered":"

Rick Stein served up a tasty baked sea bream dorade rota with potatoes and peppers dish on Rick Stein’s Long Weekends.<\/p>\n

Rick says: “This dish, originally from Rota in the Bay of C\u00e1diz, has been adapted for gilthead bream, which is widely available in the UK.”<\/p>\n

The ingredients are: 3 large waxy potatoes, peeled and cut into thick slices, 5 tbsp olive oil, 1 large onion, sliced, 1 garlic clove, chopped, 1 large green pepper, seeds removed, sliced, 300g tomatoes, skinned and chopped, 1 bay leaf, 2 x 400g whole sea bream, scaled and gutted, \u00bd lemon, juice only, 4 tbsp dry sherry, small handful flatleaf parsley, leaves chopped, to serve, salt and freshly ground black pepper.<\/p>\n

For the picada: small handful flatleaf parsley, chopped, 2 large garlic cloves, roughly chopped and \u00bd tsp sea salt.<\/p>\n

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