Baked Sea Bass on Anchovy and Garlic Potatoes

30 minutes
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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  • 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


  • 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.

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