Equipment
Ingredients
Sea Bass
- 2 whole sea bass, cleaned, scaled, and gutted
- 1 lemon, sliced
- 10 g fresh thyme, whole sprigs
- 5 g fresh rosemary, whole sprigs
- 4 garlic, smashed
- 30 ml olive oil
- 5 g salt
- 2 g black pepper, freshly ground
Roast Potatoes
- 600 g baby potatoes, halved
- 45 ml olive oil
- 3 g garlic powder
- 4 g salt
Fresh Salad
- 100 g mixed salad greens, washed and dried
- 150 g cherry tomatoes, halved
- 100 g cucumber, sliced into half moons
- 50 g red onion, thinly sliced
Salad Dressing
- 45 ml olive oil
- 15 ml lemon juice, freshly squeezed
- 5 g dijon mustard
- 5 g honey
- 1 g salt
Nutrition (per serving)
Method
Preheat the oven to 220 degrees Celsius (430 degrees Fahrenheit).
Combine the halved baby potatoes with olive oil, garlic powder, and salt in a mixing bowl until thoroughly coated.
Spread the potatoes cut-side down on a baking sheet and roast in the preheated oven for 20 minutes to begin crisping.
Score the skin of the thoroughly dried whole sea bass with a chef knife, making 3 diagonal slashes on each side to prevent curling.
Season the outside and the internal cavities of the fish generously with olive oil, salt, and black pepper.
Stuff the fish cavities with the sliced lemon, fresh thyme sprigs, fresh rosemary sprigs, and smashed garlic.
Place the stuffed fish in a lightly oiled roasting pan and add to the oven alongside the potatoes. Roast for an additional 25 minutes until the fish reaches an internal temperature of 63 degrees Celsius (145 degrees Fahrenheit) and the flesh is opaque and flakes easily.
Combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion in a clean mixing bowl.
Whisk the olive oil, lemon juice, Dijon mustard, honey, and salt in a small bowl until fully emulsified.
Toss the fresh salad with the emulsified dressing just as the fish comes out of the oven to prevent the greens from wilting.
Serve the whole roasted sea bass immediately on a large platter, surrounded by the crispy golden potatoes and accompanied by the fresh dressed salad.
Chef's Notes
- Scoring the fish skin prevents it from shrinking and tearing during cooking, while also allowing the seasoning to deeply penetrate the flesh.
- Moisture is the enemy of crispy skin. Ensure the sea bass is thoroughly patted dry inside and out before applying oil and seasoning.
- Placing the halved potatoes cut-side down on a hot baking tray maximizes the surface area in direct contact with the pan, resulting in a thick, golden-brown crust.
- Check the doneness of the fish by inspecting the thickest part near the spine. The flesh should be completely opaque and separate effortlessly from the bone.
Storage
Refrigerator: 2 days — Store fish, potatoes, and salad in separate airtight containers. Salad will wilt if stored dressed.
Reheating: Reheat potatoes in an oven at 200 degrees Celsius to restore crispness. Reheat fish gently at 150 degrees Celsius until warmed through.
