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    Spiced sea bass with slow-roasted potatoes

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    Spiced sea bass with slow-roasted potatoes

    By Nik Sharma

    A celebratory take on fish and potatoes, inspired by the flavours I grew up with in India, which always take centre stage at my dinner table. 

    • Gluten Free

    Serves: 4

    Ingredients

    500g new potatoes, halved lengthways
    1 tsp sea salt
    4 echalion shallots (about 240g), thinly sliced into rings
    2 tbsp extra virgin olive oil
    1 tsp cumin seeds
    1 tsp ground black pepper

    Sea Bass
    ¾ x 28g pack coriander, plus extra leaves to serve
    ½ x 25g pack mint, leaves picked, plus extra leaves to serve
    4 tbsp lime juice (from about 2-3 limes), plus extra wedges to serve
    2 tsp ground turmeric
    2 tsp ground black pepper
    2 tsp hot chilli powder
    2 tsp sea salt
    4 whole sea bass (about 350-400g each), cleaned, scaled and gutted (ask the fishmonger at the service counter to do this for you)
    2 tbsp extra virgin olive oil

    Method

    1. Preheat the oven to 180˚C, gas mark 4. Put the potatoes in a medium saucepan and add enough water to cover them by 2cm. Stir in the salt, bring to the boil, then reduce the heat to medium-low and cook for 6-8 minutes, until the potatoes are just tender; drain. 

    2. Line a baking tray with foil. Put the cooked potatoes in a bowl with the shallots. Add the extra virgin olive oil, cumin seeds and pepper; season with salt. Toss to coat well and spread out on the baking tray. Roast for about 45 minutes, until golden brown and crisp, with slightly caramelised edges. Remove from the oven, set aside and keep warm. Turn the oven up to 190˚C, gas mark 5.

    3. Meanwhile, put the coriander, mint, lime juice, turmeric, pepper, chilli powder and salt in a food processor or blender and whizz to a smooth paste, adding 1-2 tbsp water if needed. 

    4. Pat the fish dry with kitchen paper. Moving from the tail towards the head, run the tip of a sharp knife along one side of the backbone of each fish, to create a deep pocket between the flesh and spine. Repeat on the other side of the bone. Spoon the spice paste into the pockets. Brush both sides of the fish with the olive oil. Put in a roasting tin and roast for 15-20 minutes until the flesh is opaque and flakes easily. Serve scattered with the extra herb leaves, with the lime wedges, potatoes and cabbage (above right) alongside.

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