for 4 people

Wild garlic butter

100 g	butter, melted, left to cool
½ bunch	wild garlic
2	anchovy fillets, drained

Potatoes

1 kg	new potato, quartered lengthwise
1 tbsp	olive oil
¾ tsp	salt

Sea bream

2	gilthead seabream (organic) (each approx. 400 g)
½ tsp	salt
a little	pepper
½ bunch	wild garlic
1 tbsp	olive oil
1	organic lemon, zest peeled with a peeler
2 dl	Moscato d'Asti or white wine

How it's done

Wild garlic butter

Place the butter, wild garlic and anchovy fillets in a measuring cup, puree, cover and chill for approx. 30 mins.

Potatoes

Mix the potatoes, oil and salt in a bowl, spread onto a baking tray lined with baking paper.

Sea bream

Season the fish, place in the prepared dish along with the wild garlic. Add the oil and lemon zest, pour in the Moscato.

To bake

Cook the potatoes and fish for approx. 25 mins. in an oven preheated to 200 °C (fan). Remove.

To serve

Plate up the fish, potatoes and wild garlic butter, serve.

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