Cookies. This site uses only very limited cookies. By continuing to use this site, you are opting-in to have cookies. To see what we use or to opt out, visit our cookies page

Sat 27/01/2018
First market of 2018MORE

Sat 03/02/2018

What's Cookin'?

A recipe for July

Baked sea bass with potatoes,
peppers and preserved lemons

Serves 2
Prep 10 minutes
Cook 40 minutes

This is one of my favourite methods of cooking any fish as itís incredibly simple and quick. It works with either fillets or whole fish and all you need is a salad or steamed green veg such as broccoli for a healthy meal.
  • 300g waxy potatoes, scrubbed and thinly sliced
  • 1 Romano red pepper, seeded and sliced
  • 1 preserved lemon, roughly chopped
  • 1 large clove garlic, finely chopped
  • 3 fresh bay leaves, torn in half
  • 2 sea bass fillets (about 150 Ė 200g each), skin left on
  • 2 tbsp extra virgin olive oil
1 Preheat the oven to 200C gas mark 6. Put the potatoes, pepper, lemon, garlic and bay leaves in a bowl with half the olive oil and seasoning and toss together to combine. Spread over the base of a roasting pan or baking dish that will fit the fish fillets neatly. Bake in the oven for 25 Ė 30 minutes until nearly tender and starting to brown at the edges.

2 Remove from the oven and turn the potatoes carefully to bring any unbrowned bits to the surface. Arrange the fish fillets on the top, skin side up. Drizzle with the remaining oil and return to the oven for 10 -12 minutes until the fish is cooked through. Serve on warmed plates with a green salad and a glass of chilled white wine.

Mary Gwynn
Author, food writer and editor

Mary Gwynn is a local author and food writer. With seven books including The WI Cookbook: The First 100 Years and The Busy Mumís Cookbook to her name, she writes regularly for Waitrose Weekend newspaper and has appeared as a guest judge on The Great British Menu and cooked for John Craven on Countryfile. She is on the committee of Penshurst Farmers Market.!