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Categories:Viewed: 29 - Published at: 5 years ago
Ingredients
- sea bass a whole fish, cleaned but left on the bone
- olive oil
- a little dried or fresh oregano
- waxy-fleshed potatoes such as Charlotte or Red Bliss 1 pound (500g)
- olive oil 4 tablespoons
- a large lemon
- anchovy fillets 12
- vegetable stock 1 cup (250ml)
Method
- Preheat the oven to 400F (200C).
- Slice each potato three or four times.
- If you do this lengthwise you will end up with long, elegant pieces.
- Warm a couple of tablespoons of olive oil in a roasting pan over medium-high heat, then put the potatoes in and let them color on both sides.
- They cook best if you leave them alone for several minutes in between stirring.
- You want them to be pale gold on both sides.
- Cut the lemon in half, then into thick segments.
- Add to the potatoes with the anchovy, and a grinding of black pepper and then pour over the stock.
- Lay the fish on top of the potatoes, brush with a little olive oil, then add the herbs and a mild seasoning of salt and black pepper.
- Bake in the preheated oven until the flesh will slide easily away from the bone in big juicy pieces.
- This will take a matter of twenty-five to thirty minutes.
- Serve the fish with the potatoes and spoon over the stock.
