I love Sea Bass, alongside Turbot it is my favourite fish. This recipe is a very slight adaptation of a River Cafe recipe (it uses fillets of Sea Bass) so it's obviously brilliant.
If you dont fancy doing the filleting thing or don't like seeing the fish head then use fillets and reduce the cooking time by about 3 or 4 minutes.
The other great thing about this recipe is that it is all done in one pan so there is very little washing up to be done, which is definitely a big bonus in my book.
Lisa and I had this on Saturday night and ate every last scrap of it
Ingredients (serves two)
1 lb waxy potatoes Note: Choose a thin-skinned, yellow, waxy variety of potato that will not break up when cooked a second time
10 cherry tomatoes
4 rosemary sprigs
ex. v. olive oil
1 whole sea bass
4 anchovy fillets
175ml white wine
Method
Preheat oven to 200 degrees.
Put two to three slashes in the side of the Bass. Use a very sharp knife and try not to cut too deeply.
Peel the potatoes. Cut the tomatoes in half and squeeze out the seeds and juice. Wash the rosemary sprigs.
Cook the potatoes in boiling salted water until cooked but still firm, then drain and cool. Cut the potatoes into 1/4-inch-thick slices. This is a job that is made for a mandoline slicer as you will get every slice the same thickness. Don't worry if you haven't got one just try to keep them pretty similar thicknesses.
Drizzle a baking pan with olive oil and cover with the potatoes and tomato halves. Place the rosemary on top. Put the bass fillets on top. Put two anchovies on each fillet with some black pepper. Drizzle with olive oil.
Bake in the preheated oven for 8 - 10 minutes. Add the wine, return to the oven, and bake for 6 minutes longer.
Serve each portion with juices from the pan spooned over.
Note: Choose a thin-skinned, yellow, waxy variety of potato that will not break up when cooked a second
If you dont fancy doing the filleting thing or don't like seeing the fish head then use fillets and reduce the cooking time by about 3 or 4 minutes.
The other great thing about this recipe is that it is all done in one pan so there is very little washing up to be done, which is definitely a big bonus in my book.
Lisa and I had this on Saturday night and ate every last scrap of it
Ingredients (serves two)
1 lb waxy potatoes Note: Choose a thin-skinned, yellow, waxy variety of potato that will not break up when cooked a second time
10 cherry tomatoes
4 rosemary sprigs
ex. v. olive oil
1 whole sea bass
4 anchovy fillets
175ml white wine
Method
Preheat oven to 200 degrees.
Put two to three slashes in the side of the Bass. Use a very sharp knife and try not to cut too deeply.
Peel the potatoes. Cut the tomatoes in half and squeeze out the seeds and juice. Wash the rosemary sprigs.
Cook the potatoes in boiling salted water until cooked but still firm, then drain and cool. Cut the potatoes into 1/4-inch-thick slices. This is a job that is made for a mandoline slicer as you will get every slice the same thickness. Don't worry if you haven't got one just try to keep them pretty similar thicknesses.
Drizzle a baking pan with olive oil and cover with the potatoes and tomato halves. Place the rosemary on top. Put the bass fillets on top. Put two anchovies on each fillet with some black pepper. Drizzle with olive oil.
Bake in the preheated oven for 8 - 10 minutes. Add the wine, return to the oven, and bake for 6 minutes longer.
Serve each portion with juices from the pan spooned over.
Note: Choose a thin-skinned, yellow, waxy variety of potato that will not break up when cooked a second
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