Equipment
Ingredients
Sea Bass
- 1 whole sea bass, cleaned and scaled
- 1 lemon, sliced
- 3 garlic, smashed
- 10 g fresh thyme, whole sprigs
- 15 ml olive oil
- 5 g sea salt
- 2 g black pepper, freshly ground
Roast Potatoes
- 600 g floury potatoes, peeled
- 30 ml olive oil
- 6 g sea salt
Fresh Salad
- 100 g mixed salad greens, washed and dried
- 150 g cherry tomatoes
- 150 g cucumber
- 50 g red onion
Salad Dressing
- 30 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
- 10 g dijon mustard
- 2 g salt
- 1 g black pepper
Nutrition (per serving)
Method
Preheat the oven to 220 degrees Celsius or 430 degrees Fahrenheit. Line a large baking sheet and a separate baking dish with parchment paper.
Chop the peeled potatoes into 4-centimeter chunks. Ensure they are uniform in size for even cooking.
Place the potatoes in a saucepan, cover with cold salted water, and bring to a boil. Cook for 8 minutes until the edges are slightly tender. Drain well in a colander and shake vigorously to rough up the edges.
Transfer the roughened potatoes to the prepared baking sheet. Drizzle with 30ml of olive oil and sprinkle with sea salt. Roast in the preheated oven for 25 minutes.
While the potatoes begin roasting, score the cleaned sea bass. Make 3 to 4 diagonal cuts along each side of the fish, cutting just down to the bone. Always wash hands thoroughly after handling raw fish to prevent cross-contamination.
Season the fish generously inside the cavity and into the scored cuts with salt and pepper. Stuff the cavity with the lemon slices, smashed garlic, and fresh thyme sprigs. Rub the exterior with 15ml of olive oil.
After the potatoes have roasted for 25 minutes, reduce the oven temperature to 200 degrees Celsius or 400 degrees Fahrenheit. Place the baking dish with the sea bass into the oven alongside the potatoes. Roast everything together for another 20 to 25 minutes until the fish reaches an internal temperature of 63 degrees Celsius or 145 degrees Fahrenheit.
While the fish and potatoes finish roasting, halve the cherry tomatoes, thinly slice the cucumber, and finely slice the red onion.
In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, salt, and pepper until fully emulsified.
In a large mixing bowl, combine the mixed salad greens with the chopped tomatoes, cucumber, and red onion. Pour the dressing over the salad and mix gently to coat all the ingredients evenly.
Remove the fish and potatoes from the oven. Let the fish rest for 3 minutes before transferring to a large serving platter alongside the crispy potatoes and fresh dressed salad.
Chef's Notes
- Scoring the fish serves a dual purpose: it allows the heat to penetrate the thickest part of the flesh for even cooking, and lets the seasoning permeate deep into the meat.
- Shaking the potatoes in the colander creates a starchy paste on the exterior. When roasted with oil, this paste becomes the thick, glass-like crust that defines a perfect roast potato.
- Look at the eyes of the sea bass to gauge doneness. When they turn completely opaque and white, the fish is likely cooked through.
- Dress the salad at the absolute last minute. Acid and salt begin to break down delicate greens immediately, leading to a wilted texture if left sitting.
Storage
Refrigerator: 2 days — Fish is best eaten fresh. Potatoes will lose their crispness when refrigerated.
Reheating: Reheat the fish gently in a 150C oven until warmed through. Re-crisp potatoes in a 200C oven for 10 minutes. Do not reheat salad.
