Whole baked sea bass

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4


By Angela Hartnett
From Saturday Kitchen

Ingredients

For the roast potatoes

  • 2 tbsp olive oil, plus extra for drizzling
  • 1 onion, thinly sliced
  • 1 head fennel, thinly sliced
  • 1 tsp fennel seeds, crushed
  • 500g/1lb 2oz waxy potatoes, such as Pink Fir Apple or Anya, scrubbed and thinly sliced
  • 10g/⅓oz dill
  • salt and freshly ground black pepper

For the sea bass

  • 2 tbsp black Niçoise olives
  • 400g/14oz ripe cherry tomatoes
  • 2 tbsp large capers
  • 2 sprigs rosemary
  • 2 unwaxed lemons, sliced
  • 2 line-caught wild whole sea bass, gutted and scaled
  • 2 tbsp olive oil
  • 400ml/14fl oz white wine

For the salad

  • 1 head chicory, leaves separated
  • 1 bunch rocket
  • 1 head Little Gem lettuce, leaves separated
  • 1 head lollo rosso lettuce, leaves separated
  • 150g/5½oz sourdough croûtons
  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 2 anchovies, chopped
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