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
- 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.