Besugo al Horno / Baked Bream with Potatoes and Tomatoes

Brilliant! A very easy recipe that only needs a little prep (mainly peeling and cutting), then no work at all; in addition, it doesn't use any spices and is still very delicious, which makes it the ideal dish to make while traveling.

It didn't quite work out as expected though; as I'm only cooking for the two of us, I only made half the recipe, and I'm very glad I did. In order for the recipe to work and the potatoes to get crispy, it's important that they are spread out well, and the layer of vegetables isn't too thick; therefore you'll need at least one baking tray for every two servings, and not one for the whole recipe.

I've made it twice, once with a dorade per person (left whole, but head chopped of for making a fish stock), and once using cod steaks that were only added for the last 15 min - both were really nice.

Picture taken before baking.