Equipment
Ingredients
Sea Bass and Potatoes
- 500 g potato, peeled and sliced
- 6 garlic, peeled
- 1 sea bass, patted dry and scored
- 15 g lemon thyme, picked and roughly chopped
- 1 lemon, half sliced, half reserved for juice
- 200 ml olive oil
- 150 ml white wine
- 5 g salt
- 2 g black pepper
Chilli Toasts
- ½ baguette, thickly sliced
- 280 g sun-dried tomatoes in oil, drained and roughly chopped
- 2 red finger chillies, roughly chopped
Salad and Dressing
- 1 baby gem lettuce, leaves separated
- 30 g arugula
- 30 ml olive oil
- 5 ml white wine vinegar
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1119 kcal
- Protein
- 54 g
- Carbohydrates
- 62 g
- Fat
- 73 g
- Fiber
- 12 g
- Sugar
- 4 g
- Sodium
- 1074 mg
- Saturated Fat
- 11 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 49 g
- Polyunsaturated Fat
- 10 g
- Cholesterol
- 92 mg
- Potassium
- 2492 mg
- Calcium
- 206 mg
- Iron
- 10.0 mg
- Magnesium
- 216 mg
- Phosphorus
- 664 mg
- Zinc
- 2.7 mg
- Vitamin A
- 333 mcg
- Vitamin C
- 141 mg
- Vitamin D
- 12.6 mcg
- Vitamin E
- 10.4 mg
- Vitamin K
- 83 mcg
- Vitamin B6
- 1.7 mg
- Vitamin B12
- 0.7 mcg
- Thiamin
- 0.75 mg
- Riboflavin
- 0.84 mg
- Niacin
- 9.7 mg
- Folate
- 160 mcg
- Water
- 438 g
- Alcohol
- 4 g
Sources: USDA FoodData Central
Method
Preheat the oven to 220°C (425°F).
Boil the potatoes and garlic in salted water for 10 minutes, then drain and slice the potatoes.
Season the fish with salt and oil, stuff the cavity with thyme and lemon, place on the potatoes in a tin with wine and remaining oil, and roast for 25-30 minutes at 220°C (425°F).
Coat the baguette slices with oil and seasoning, then bake on a tray for 10 minutes at 220°C (425°F) until golden.
Mix the sun-dried tomatoes, chillies, and enough olive oil to form a paste, then spread onto the toasted bread.
Whisk the oil and vinegar, toss with the salad leaves, and serve alongside the fish, potatoes, and chilli toasts.
Chef's Notes
- Ensure the sea bass is impeccably fresh; the quality of the fish is paramount for this simple preparation.
- Don't overcook the fish. The flesh should be opaque and flake easily, but still moist. Using a thermometer is the most reliable way to check for doneness (145°F/63°C).
- Score the skin of the fish a few times on each side. This allows heat to penetrate evenly and helps the skin crisp up beautifully.
- For extra flavor, you can add a few sprigs of fresh rosemary or a sliced shallot to the cavity along with the thyme and lemon.
- The chili toasts are best made just before serving to ensure they remain crisp.
Storage
Refrigerator: 2 days — Store fish and salad separately.
Reheating: Reheat fish and potatoes in an oven at 150°C (300°F) until warm.
Troubleshooting
Fish skin sticks to the roasting tin
Cause: Insufficient oil on the base or potatoes
Fix: Use a thin metal spatula to gently release the fish from the potatoes.
Prevention: Ensure the potato layer is well-oiled and forms a complete bed for the fish.
Potatoes are hard after roasting
Cause: Slices were too thick or under-boiled
Fix: Remove fish to rest and return potatoes to the oven for 5-10 minutes.
Prevention: Ensure potatoes are boiled for the full 10 minutes and sliced to a uniform 1cm thickness.
Cultural Context
Whole roasted fish, particularly Mediterranean species like sea bass, is a celebratory dish often served on special occasions and holidays. It embodies the fresh, simple flavors of coastal cuisines, highlighting high-quality ingredients with minimal adornment. This preparation method is common across many Mediterranean countries, from Greece and Italy to Spain and North Africa.
