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Baked sea bass on potatoes

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Baked sea bass on potatoes

Whole sea bass is roasted on a layer of potatoes with herbs and a punchy dressing, served with a flavour-packed pickled walnut salad. This is a really easy way to make a simple fish dish a spectacular centrepiece.

Ingredients

For the pickled pumpkin and walnut salad

For the dressing

For the sea bass

  • 1.5kg/3lb 5oz large waxy potatoes, such as Desiree or Charlotte, cut into into 8–10mm thick slices
  • 4 fat garlic cloves, thinly sliced
  • 8 anchovy fillets in olive oil, drained and sliced
  • 1.75kg/4lb whole sea bass, cleaned
  • 1 unwaxed lemon, thinly sliced
  • 3 bay leaves
  • 3 lemon leaves (if you can get them)
  • sea salt flakes and freshly ground black pepper