Sea bass with potato and tomato bake

This is a very nice and light supper which I adapted from a recipe I found in the June edition of myWaitrose magazine. The original recipe uses Waitrose’s ready to cook sea bream instead of using sea bass, but the sea bass I saw in the fishmonger looked so good that I decided to use it instead. It worked really well and is perfect for a summer dinner.

Sea bass with potato and tomato bake

Serves 4 | Prepare 15 minutes | Cook 45 minutes | Gluten-free, Meat-free | Easy

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You’ll need:
  • 550g new potatoes, sliced;
  • 6 tomatoes, sliced;
  • 2 garlic cloves, roughly chopped;
  • 1 tbsp olive oil;
  • 50ml dry white wine;
  • 4 sea bass fillets;
  • large knob butter;
  • 1/2 lemon, juiced.

To make the potato and tomato bake, preheat oven to 220C/200C fan/gas mark 7. Toss the sliced potatoes and tomatoes in a large bowl with the garlic and the oil and season. Arrange evenly in a baking tin, pour over the wine and bake for 35-45 minutes, until golden and cooked through.

For the fish, when the bake is almost ready, heat the butter in a large pan over a high heat. Season the fish, put into the pan skin-side down and cook for 3 minutes, until golden and crisp. Flip the fillets over and cook for 1 more minutes on the side. Pour over the lemon juice.

Serve the fillets along with the potato & tomato bake, and some green salad if you’d like.

Original recipe from myWaitrose magazine, issue June 2018, available here.

Published by

Em

I am a Bulgarian girl living in Glasgow. I love travelling and exploring, and of course, cooking. I especially love experimenting in the kitchen, trying out new tastes and flavours and incorporating food from everywhere in my kitchen.

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