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    • Baked Sea Bass on Anchovy and Garlic Potatoes

    Baked Sea Bass on Anchovy and Garlic Potatoes

    Mark Sharron
    Easy
    30 minutes
    2

    This recipe only needs a handful of ingredients, little prep time, and is light enough for even the most health-conscious dinner-goers.

    1 rating
    layout 0 comments

    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

    • Step-by-Step Method for Baked Sea Bass on Anchovy and Garlic Potatoes
    • Preheat oven to 200°C (fan 180°C) or 400°F
    • Slice waxy potatoes thinly (about 3mm) and keep submerged in water
    • Drain and dry potato slices thoroughly
    • Arrange potato slices in a single overlapping layer in a large baking dish
    • Sprinkle finely chopped garlic evenly over the potatoes
    • Distribute sliced anchovy fillets across the potatoes
    • Tuck bay leaves and lemon slices among the potatoes for aroma and flavor
    • Drizzle 4 tablespoons of extra virgin olive oil over the potatoes mixture
    • Sprinkle half the salt (about 0.75 tablespoon) over the potatoes
    • Cover dish with foil and bake for 25 minutes until potatoes begin to soften
    • Meanwhile, pat sea bass dry inside and out with kitchen paper
    • Season sea bass cavity with remaining salt and half the fresh oregano
    • Lay the sea bass on top of the partly-cooked potatoes
    • Brush the fish with 2 tablespoons olive oil and scatter a few lemon slices and more oregano on top
    • Return dish, uncovered, to oven and bake for 20-25 minutes until fish flesh is just opaque and flakes easily
    • In a small bowl, whisk together remaining 2 tablespoons olive oil and 3 tablespoons lemon juice for dressing
    • To serve, gently lift sea bass onto a serving platter
    • Toss potatoes gently, discard bay leaves, and arrange potatoes and aromatics alongside fish
    • Spoon lemon and olive oil dressing over fish and potatoes
    • Scatter remaining fresh oregano over the finished dish
    • Serve immediately with extra lemon wedges for squeezing and a crisp green salad if desired