Sea bass with crispy potatoes
This no-fuss, one-pan dish is as happy taking centre stage at a midweek family meal as at your next dinner party.
- CourseMain meal
- Prepare10 mins
- Cook55 mins
- Total time1 hr 5 mins
- 1kg Waitrose British Red King Edward Potaties, scrubbed
- 2 tbsp Essential Olive Oil
- 3 clove/s garlic, finely sliced
- 1 fennel bulb, trimmed and sliced
- 1 tsp fine sea salt
- ½ x 20g pack oregano, leaves picked
- 100g pitted Kalamata olive, torn in 1/2
- 2 x 320g Sea Bass Fillets with Tomatoes and Olives
Preheat the oven to 220°C, gas mark 7. Finely slice the potatoes (about 3mm thick) and toss in a bowl with the oil, garlic, fennel and salt. Spread out over a large roasting tin or ovenproof dish. Roast for 20 minutes.
Add the oregano and olives to the potatoes and carefully combine them, turning the potatoes to help them crisp up. Grind over some black pepper and return to the oven for 15 minutes.
Lower the oven temperature to 180°C, gas mark 4. Turn the potatoes again, then sit the sea bass fillets on top. Roast for a final 15-18 minutes until the fish is cooked, opaque and flakes easily with a fork. Serve with lemon wedges and a green salad or steamed green vegetables, if liked.
This powerfully aromatic herb mellows when cooked, making it a smart addition to tomato sauces or a good alternative to rosemary with roast lamb.
Typical values per serving when made using specific products in recipe