John Myers
Baked Sea Bass with Potatoes
The perfect baked sea bass with potatoes recipe with a picture and simple step-by-step instructions.
- 1 Pc. Sea bass, caught in the wild, weighing approximately 1.2 kg, gutted and scaled
- 160 g Vegetable onion rings
- 480 g Jacket potatoes, cooked for 10 minutes, cooled, peeled, waxy variety
- About 20 threads of saffron
- 150 ml Albarino or another fruity white wine
- 10 Discs Lemon untreated
- 2 Pc. Garlic cloves, peeled and pounded with salt
- 2 tablespoon Fresh breadcrumbs
- 2 tablespoon Leaf parsley, finely chopped
- Extra virgin olive oil
- Salt
- Fleur de Sel sea salt
- Wash the fish, pat dry and salt inside and out. Brush all over with olive oil. Place in an ovenproof dish. Cut across the thickest parts and fill the incisions with halved lemon wedges. Insert three more lemon wedges into the abdominal cavity.
- Sauté the onion rings in two tablespoons of olive oil over medium heat until golden. Cut the potatoes into medium slices. Mix with the onions, the wine, four tablespoons of olive oil and the saffron. Season with salt. Spread the mixture around the fish. Remainder Place lemon wedges on top of the potato mixture.
- Mix four tablespoons of olive oil with the parsley, crumbs and garlic and distribute evenly on the fish. Cook in a preheated oven at 250 degrees top / bottom heat for about 20-25 minutes. Fillet the fish, season with fleur de sel and drizzle with olive oil.
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