Oven-baked Sea Bass with Potatoes

The oven-baked sea bass with potatoes is a classic and delicious dish, perfect for an elegant lunch or dinner. Here is the recipe to prepare it:

Ingredients

• 1 sea bass (about 600-800 grams), gutted and scaled
• 4-5 medium potatoes
• 2 cloves of garlic
• 1 sprig of rosemary
• 1 tuft of parsley
• Extra virgin olive oil
• Salt and pepper
• Lemon slices (for serving)

Preparation

1. Preheat the oven to 180 °C.
2. Wash the potatoes and cut them into thin slices or wedges, leaving the skin on if you prefer a rustic approach.
3. Lay a portion of the potatoes on a lightly oiled baking sheet, creating a bed for the fish.
4. In a bowl, mix the chopped garlic, rosemary, parsley, salt, pepper, and a generous drizzle of extra virgin olive oil.
5. Stuff the belly of the sea bass with some of the aromatic herbs and if desired, a few thin slices of lemon. Tie the sea bass with kitchen twine to keep the herbs in place.
6. Place the sea bass on the potato bed, then surround it with the rest of the potatoes.
7. Pour the remaining mixture of aromatic herbs and extra virgin olive oil over the fish and potatoes.
8. Bake for about 30-40 minutes or until the sea bass is cooked through and the potatoes are golden and soft.
9. Check occasionally during cooking, and if the potatoes or fish dry out too much, add a little water or more oil to the bottom of the baking sheet.

Serve the oven-baked sea bass with the potatoes, garnishing the dish with lemon slices for those who wish to add a bit of acidity to the fish.

Curiosity

The name ‘sea bass’ derives from the French word “bar,” which indicates the genus of the fish bass. In many areas of Italy, the term “spigola” is also used to describe this delicious fish with a delicate flavor that lends itself to various cooking methods. In the Mediterranean, sea bass is highly valued for its white and tender meat, making it a prestigious choice for important dinners.