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Sea Bass with Drunken Potatoes
Ever dreamed of emulating the chefs whose delicious dishes you've devoured in restaurants? At its best during the winter months, sea bass is often popular among chefs, and this simple recipe will make you the envy of your guests. It's a fantastic way to impress them!
What do I do?
Heat your oven to 220C. Drizzle the potatoes with the oil and lemon juice, and place them in a large roasting tin.
Now pour in the wine, and roast for 30 minutes, tossing them occasionally.
Cut the skin of the lemon into small pieces, and add it to the lemon thyme and olives, stuffing the sea bass with this mixture.
Drizzle the fish with a little olive oil and squeeze a little extra lemon juice over it too.
Place the fish on top of the potatoes and return it to the oven. Roast for around 30-35 minutes, or until the sea bass is cooked.
You could try serving with hummus and a coriander, chickpea and feta cheese salad.
My top tips
- Sea bass has a very soft, delicate flesh so be careful not to overcook it, however you're serving it - it can be poached, steamed, baked or cooked over coals.
- Try teaming sea bass with other flavours which will complement its own. These include fennel, garlic, butter and olive oil, as well as herbs such as mint, parsley and coriander.
Serves Serves 6
What Do I Need?
- 1.25kg Desiree potatoes, cut into 2.5cm pieces
- 4 tbsps olive oil
- 2 tbsps lemon juice
- 2 tbsps white wine
- 1 lemon
- Handful fresh lemon thyme
- 1 large sea bass
- Handful of Kalamata olives, chopped
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