Goldbrasse im Weißwein

4 Stk. Goldbrassen
1,5 kg Kartoffel
150 ml Olivenöl
200 ml Weißwein
4 Knoblauchzehen
4 EL Kräuter Petersilie und Rosmarin
2 Zwiebel


Backrohr auf 220 °C vorheizen. Backblech mit hohem Rand ins Rohr (untere Schiene) schieben.

Die Kartoffeln schälen und in ca. 5 mm dicke Scheiben schneiden. Auf ein tiefes Backblech schichten.
Den Knoblauch schälen. Das Olivenöl mit 4 Zehen Knoblauch, ca. 1 TL Salz, frisch gemahlenem Pfeffer aus der Mühle und dem Weißwein in einen hohen Becher geben und mit dem Pürierstab durchmixen. Dann über die Kartoffeln gießen.
und das Blech in den Backofen ca. 30 Min. geben.

Goldbrassen trockentupfen und die Bauchhöhlen mit den Kräutern füllen. Die Haut beidseitig im Abstand von ca. 2 cm nicht zu tief einschneiden.

Nachdem die Kartoffeln 30 min. im Ofen waren, werden sie nochmals gewendet.
Die Zwiebel schälen und in Streifen schneiden, anschließend in der Backform verteilen. Die Goldbrassen werden darauf gelegt. Dann das Ganze noch einmal für ca. 25 - 30 Min. in den Ofen geben und fertig garen.

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