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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

    • Preheat oven to 200°C, gas mark 6.
    • Place the potatoes in a large bowl and add the olive oil and rub it all over.
    • Place them with the 2 whole sea bass on a baking tray, spray with oil and season with salt.
    • Meanwhile, mix all of the ingredients for the dressing together in a bowl and whisk until incorporated.
    • Add the dressing, garlic, bay leaves and anchovy flakes to the pan. Drizzle them over the fish and potatoes.
    • Bake for 30 minutes, turning halfway through, until starting to become golden on the underside.
    • Serving Suggestions: Lightly roast some asparagus at the same time, and serve with the dish for a nice contrast in flavour to the fish.

    Frozen Sea Bass Products

    • Arctic Char 200-300g Fillets

    • Patagonian Tooth Fish (Chilean Seabass) 170-200grams

    • Seabass Whole 700-1kg

    • Seabass Fillet (Wild) 160-210gram

    • Seabass Whole 1.1-1.4 kg

    • Seabass Whole 1.5-1.8 kg

    • Sea Bass Fillets 1kg

    • Seabass Whole 400-500g