Due to popular demand the delicate-flavoured sea bass is now being farmed. So see what the fuss is all about with this hearty recipe which includes a delicious helping of layered potatoes. To enjoy after a long working day, treat yourselves to this delicious white fish.
Serves 2
Cooking time: 50 mins
What You’ll Need:
Potatoes
- 2 medium waxy potatoes, peeled and thinly sliced
- ½ small onion, very thinly sliced
- 1 clove garlic, crushed
- 425ml vegetable stock, approx
- freshly ground salt and black pepper
- 20g butter
Fish
- 2 sea bass fillets
- 2 tsp chopped dill
- 2 tsp chopped flat leaf parsley
- 1 small red bird eye chilli, finely sliced
- 1 lime, zest removed and reserved
- a little olive oil
- freshly ground salt and black pepper
What To Do:
- Pre-heat oven to 220°C (190°C fan) Gas Mark 7
- Neatly layer the sliced potatoes, onion and garlic in an ovenproof dish, seasoning each layer and finishing with a potato layer. Pour over enough stock to almost cover the potato. Cover with foil. Bake for about 30 mins. Remove the foil, dot with butter and bake for a further 20 mins or until the potatoes are golden brown.
- Place the sea bass fillets in a lightly oiled shallow ovenproof dish. Sprinkle over the herbs, chilli, and a good squeeze of lime juice. Drizzle with olive oil and season. Bake for 15 – 20 mins. Garnish with lime zest.
- Serve immediately with the potatoes and a crisp salad.
Tip: Use a heart shaped cutter to cut the slices of potato for the top layer.
Recipe from Morrisons M Kitchen