Recipe: baked sea bass with potatoes, peppers and preserved lemons
PUBLISHED: 13:07 22 January 2018 | UPDATED: 13:07 22 January 2018
This simple and quick recipe is healthy and delicious and goes perfectly with a glass of white wine
This is one of my favourite methods of cooking any fish as it’s incredibly simple and quick. It works with either fillets or whole fish and all you need is a salad or steamed green veg such as broccoli for a healthy meal
Prep 10 minutes
Cook 40 minutes
300g waxy potatoes, scrubbed and thinly sliced
1 Romano red pepper, seeded and sliced
1 preserved lemon, roughly chopped
1 large clove garlic, finely chopped
3 fresh bay leaves, torn in half
2 sea bass fillets (about 150-200g each), skin left on
2 tbsp extra virgin olive oil
1. Preheat the oven to 200ºC gas mark 6. Put the potatoes, pepper, lemon, garlic and bay leaves in a bowl with half the olive oil and seasoning and toss together to combine. Spread over the base of a roasting pan or baking dish that will fit the fish fillets neatly. Bake in the oven for 25 to 30 minutes until nearly tender and starting to brown at the edges.
2. Remove from the oven and turn the potatoes carefully to bring any unbrowned bits to the surface. Arrange the fish fillets on the top, skin side up. Drizzle with the remaining oil and return to the oven for 10 to 12 minutes until the fish is cooked through. Serve on warmed plates with a green salad and a glass of chilled white wine.