fabulous sea bass with potatoes

Lisa and I had this last night, it was delicious.
The recipe yet again comes from River Cafe Easy. No effort, fabulous results, all you need is great fish and preferably a mandoline slicer for the potatoes.

INGREDIENTS

• 2kg Sea bass, whole
• 800 g waxy potatoes
• 80g black olives
• 60g capers
• 3 tbsp thyme leaves
• 150ml dry white wine
• extra virgin olive oil

DIRECTIONS
-Heat the oven to 200 deg C

-Peel the potatoes and boil in salted water until just cooked. Cut them lengthwise into 0.5cm-thick slices. Pit the olives. Rinse the capers.

-Line a shallow roasting pan with baking parchment, drizzle with olive oil, and cover with potatoes. Place the fish on top, and scatter over olives, capers, and thyme. Push some inside fish and season.

-Put in the oven, and after five minutes pour over the wine and a little more oil. Bake until the fish is cooked, about 20-25 minutes.

-Fillet the bass and divide into four portions. Serve with potatoes, olives, capers, and the fish juices poured over.

Comments

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