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Baked sea bass with potatoes, peppers & preserved lemons
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300g new potatoes, thinly sliced
1 Romano pepper, seeded and sliced
1 preserved lemon, chopped
1 large clove garlic, finely chopped
3 fresh bay leaves, torn in half
2 tbsp extra virgin olive oil
2 boneless sea bass fillets
1. Preheat the oven to 200°C, gas mark 6. Put the potatoes, pepper, lemon, garlic and bay leaves in a bowl with half the olive oil. Season, and toss together to combine. Spread the vegetables over the base of a roasting pan or baking dish that will fit the fish fillets neatly. Bake in the oven for 25-30 minutes until nearly tender and starting to brown.
2. Remove the vegetables from the oven, mix carefully to bring any unbrowned bits to the surface and arrange the fish fillets on the top, skin side up. Drizzle with the remaining oil and return to the oven for 10-12 minutes until the fish is just cooked through. Serve with a green salad.
Typical values per serving: