Roasted Sea Bass with Layered Potatoes

Sea Bass PostDue 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: 


  • 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


  • 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

Accompany the recipe with some fresh summer salads. 

Please comment