SEA BASS WITH LEMON POTATOES
Baking a big piece of meat or a large fish on top of a layer of potatoes is a reliable way of ensuring they stay moist. The juices from the roast are soaked up by the potatoes, making sure that not a drop of flavor is wasted. Large fish such as sea bass and sea bream can be cooked in this way, as can Cornish mullet. Line-caught, ocean-friendly sea bass is not too difficult to find. I reckon on a 2-pound (1kg) fish being enough for two.
Yield enough for 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F (200°C). Slice each potato three or four times. If you do this lengthwise you will end up with long, elegant pieces. Warm a couple of tablespoons of olive oil in a roasting pan over medium-high heat, then put the potatoes in and let them color on both sides. They cook best if you leave them alone for several minutes in between stirring. You want them to be pale gold on both sides. Cut the lemon in half, then into thick segments. Add to the potatoes with the anchovy, and a grinding of black pepper and then pour over the stock.
- Lay the fish on top of the potatoes, brush with a little olive oil, then add the herbs and a mild seasoning of salt and black pepper. Bake in the preheated oven until the flesh will slide easily away from the bone in big juicy pieces. This will take a matter of twenty-five to thirty minutes. Serve the fish with the potatoes and spoon over the stock.
SEA BASS WITH ASPARAGUS & JERSEY ROYALS
Popular wild sea bass is a sustainable and delicious white fish - serve with crunchy greens and flavoursome new potatoes
Provided by Gerard Baker
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
Steps:
- Put the egg yolks in a large bowl with a pinch of salt and the lemon zest and juice. Whisk to combine, then add the garlic and whisk again. Slowly add the oil, whisking constantly, until the mixture thickens to a mayonnaise and all the oil is used. Taste and add salt, white pepper and additional lemon juice, if needed. Transfer to a small bowl, cover and chill until required.
- Put the potatoes in a medium-sized pan, cover with lightly salted water, put on the lid and bring to the boil. Remove lid and cook until tender. Drain, toss with a drizzle of oil, set aside and keep warm.
- Meanwhile, cook the asparagus in a large pan of boiling salted water for 3-5 mins until tender. Drain, then drizzle with oil and set aside to keep warm.
- For the sea bass, heat the grill, pour 2 tbsp of the oil into a frying pan set over a medium heat, add the thyme and garlic, and cook for 1-2 mins. Sprinkle a little salt and pepper into the pan, add the fish, skin-side up, cook for 2-3 mins, then remove from the heat. Drizzle with the remaining oil, then cook under the grill for about 4 mins until the skin blisters and the fish is cooked through. Keep the fish warm while you finish the veg.
- Thickly slice the potatoes and arrange a layer in the middle of each of 4 dinner plates. Scatter the asparagus over the potatoes, squeeze over some lemon juice and finish with a grind of black pepper. Top each plate with a fillet of sea bass, finishing with a dollop of mayonnaise and the snipped chives.
Nutrition Facts : Calories 555 calories, Fat 37 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 0.3 milligram of sodium
BAKED SEA BASS WITH LEMON CAPER DRESSING
This elegant, gluten-free main is special enough for a dinner party, yet simple and quick to make for no fuss entertaining
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Main course
Time 20m
Number Of Ingredients 7
Steps:
- To make the dressing, mix the oil with the lemon zest and juice, capers, mustard, some seasoning and 1 tbsp water. Don't add the parsley yet (unless serving straight away) as the acid in the lemon will fade the colour if they are left together for too long.
- Heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment and put the fish, skin-side up, on top. Brush the skin with oil and sprinkle with some flaky salt. Bake for 7 mins or until the flesh flakes when tested with a knife. Arrange the fish on warm serving plates, spoon over the dressing and scatter with extra parsley leaves, if you like.
Nutrition Facts : Calories 196 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 20 grams protein, Sodium 0.8 milligram of sodium
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