Sea Bass Roasted with Potatoes, Tomatoes and Olives Serves 4 What you need: 800g potatoes, peeled and sliced.
1 large onion, peeled and finely sliced.
3tbsp olive oil.
300ml hot fish stock.
Salt and freshly ground black pepper.
2 large sea bass or bream.
4 plum tomatoes, halved.
A handful of black olives.
2tbsp capers sprigs of fresh basil.
Method: Preheat the oven to 200C/Gas Mark 6. Put the potatoes and onion in a large roasting tin. Drizzle with 2 tbsp of the oil and pour over the hot stock. Season well. Roast in the oven for 40 mins.
Slash the fish two or three times on each side, then place on top of the potatoes. Season again. Add the tomatoes, drizzle over the remaining oil and roast for a further 20 mins. Add the olives and capers for the last 5 mins of cooking. The dish is ready when the fish is opaque.
Take out of the oven, sprinkle with the basil and serve immediately.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here