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    • Baked Sea Bass on Anchovy and Garlic Potatoes

    Mark Sharron
    Easy
    30 minutes
    2
    Amount Per Serving: Calories 299; Fat 11.4g; Cholesterol 90.1mg; Carbs 7.3g; Sugars 2.7g; Fibre 1.8 g; Protein 41.6g; Sodium 2.49g; Potassium 791.8mg
    This recipe only needs a handful of ingredients, little prep time, and is light enough for even the most health-conscious dinner-goers.
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    Ingredients

    • 2 whole sea bass, cleaned and scaled, heads left on, about 500 to 600g each
    • 1.5 kg large waxy potatoes, peeled
    • 4 cloves garlic, finely chopped
    • 8 fillets anchovy in olive oil, drained and sliced
    • 1 lemon, sliced thinly
    • 4 bay leaves
    • For the dressing
    • 8 tablespoons Extra virgin olive oil
    • 3 tablespoons Lemon Juice
    • 1.5 tablespoons salt
    • 3 tablespoons fresh oregano, roughly chopped

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Serving Suggestions: Lightly roast some asparagus at the same time, and serve with the dish for a nice contrast in flavour to the fish.