20mins, Novice Kitchenhand
Jane Devonshire’s Oven-Roasted Sea Bass
Quick to prepare and easy to make, this dish is packed full of flavour. Serve on its own or with a large green salad. Tip! Make sure you pour the cooking juices over the top of the sea bass – they're delicious and really add to the dish.
- 1 onion, chopped
- 50ml olive oil, plus a little extra for frying
- 350g cherry tomatoes; I used the plum variety
- 50g olives; I used pitted black olives from a jar, but go with your favourite, green or black
- 2 garlic cloves, chopped
- 20g flat-leaf parsley, roughly chopped, plus extra to serve
- 4–5 sprigs of fresh thyme, roughly chopped, plus extra to serve
- grated zest and juice of 1 lemon
- 450g cooked new potatoes, cut into bite-sized chunks
- 2 whole seabass, gutted and descaled, approx. 350g each
- sea salt and freshly ground
- black pepper
- Preheat the oven to 180°C/160°C Fan/Gas Mark 4.
- Gently sauté the onions in a frying pan in a little oil for a few minutes, then transfer to a deep roasting tin with two-thirds of the olive oil, the cherry tomatoes, olives, garlic and two-thirds of the herbs. Pour over most of the lemon juice and all the zest, and season with salt and pepper.
- Add the cooked potatoes and toss together so everything is coated.
- Place in the oven, uncovered, for 15 minutes.
- Stuff the fish with the remaining herbs, then place on top of the vegetables in the tin and drizzle over the remaining oil and lemon juice and a little more salt and pepper.
- Cover with tin foil and return to the oven for 18–20 minutes, until the fish is easily pierced with a toothpick in the thickest part. Serve immediately, straight from the pot, or plate up with the fish on top of the vegetables and sprinkled with a few fresh herbs.
Recipe supplied by Jane Devonshire