Named after Tropikal Resort in Durres, this dish was an absolutely perfect end to a typical Mediterranean day.  The food in the resort is perhaps the best in all of Durres. I was surprised that when the chef came to greet diners, he spoke Italian in a thick Barese accent.  As it turned out in a bizarre reversal Italians were now heading over the slither of Adriatic sea to seek employment in Albania’s growing economy.

Giampiero  prepared this dish with Sea Bass, I however, prefer making it with Sea Bream. It gives more substance and flavour (this, of course, is entirely down to personal preference.)

Serves 2 hungry ones, 4 pickers

2 SeaBream – gutted, cleaned and de-scaled.

1 kilo waxy Potatoes – peeled and cubed

Handful of Black Olives

200g Cherry Tomatoes – halved

Handful flat leaf Parsley – roughly chopped

1/4 cup White Wine

1 garlic Clove – minced

Olive Oil

Salt & Pepper

Pre-heat oven to 220 degrees F.

Par boil the potatoes in salted water for 5 minutes then drain.

Lay these with the tomatoes, olives, parsley, garlic and a generous amount of seasoning in a roasting tin. Add about 2 tbsp of Olive oil and toss mixture with hands to ensure an even coating.

Score the fish on both sides with a sharp knife, then lay them on top of the veg.

Sprinkle with white wine and a tad more olive oil.

Cover with foil and bake for 15 minutes. Remove foil and continue to roast for a further 10 minutes, until skins of fish take colour around scorings.

Allow to cool to room temperature and serve with plenty of crusty bread to mop up all those succulent juices.

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