Equipment
Ingredients
Sea Bass and Potatoes
- 500 g potato, peeled and sliced
- 6 garlic, peeled
- 1 sea bass, patted dry and scored
- 15 g lemon thyme, picked and roughly chopped
- 1 lemon, half sliced, half reserved for juice
- 200 ml olive oil
- 150 ml white wine
- 5 g salt
- 2 g black pepper
Chilli Toasts
- ½ baguette, thickly sliced
- 280 g sun-dried tomatoes in oil, drained and roughly chopped
- 2 red finger chillies, roughly chopped
Salad and Dressing
- 1 baby gem lettuce, leaves separated
- 30 g arugula
- 30 ml olive oil
- 5 ml white wine vinegar
Nutrition (per serving)
Method
Preheat the oven to 220°C (425°F).
Boil the potatoes and garlic in salted water for 10 minutes, then drain and slice the potatoes.
Season the fish with salt and oil, stuff the cavity with thyme and lemon, place on the potatoes in a tin with wine and remaining oil, and roast for 25-30 minutes at 220°C (425°F).
Coat the baguette slices with oil and seasoning, then bake on a tray for 10 minutes at 220°C (425°F) until golden.
Mix the sun-dried tomatoes, chillies, and enough olive oil to form a paste, then spread onto the toasted bread.
Whisk the oil and vinegar, toss with the salad leaves, and serve alongside the fish, potatoes, and chilli toasts.
Chef's Notes
- Ensure the sea bass is impeccably fresh; the quality of the fish is paramount for this simple preparation.
- Don't overcook the fish. The flesh should be opaque and flake easily, but still moist. Using a thermometer is the most reliable way to check for doneness (145°F/63°C).
- Score the skin of the fish a few times on each side. This allows heat to penetrate evenly and helps the skin crisp up beautifully.
- For extra flavor, you can add a few sprigs of fresh rosemary or a sliced shallot to the cavity along with the thyme and lemon.
- The chili toasts are best made just before serving to ensure they remain crisp.
Storage
Refrigerator: 2 days — Store fish and salad separately.
Reheating: Reheat fish and potatoes in an oven at 150°C (300°F) until warm.
