- 12 Potatoesnew
- Sea breamfor two
- 1 jar Tomatoe sauce
- 12 Basil leaves
When I am in the mood for Mediterranean flavours, my go-to ingredients usually involve fresh fish, basil and rustic bread. I prefer using new potatoes for this recipe, because a) they’re delicious b) there’s no need to peel them and c) all you need to do is cut them in half. This weeknight casserole couldn’t be easier and comes very handy on days that feel nothing like Summer Mediterranean holidays. If you really want to go all the way, I suggest serving this with an Aperol Spritz aperitif.
I begin by cutting the new potatoes in half (no need to peel) and cook them in a pot of cold salty water, leaving them slightly uncooked so they retain their elegance and taste in the casserole. Once done, drain and rinse with cold water.