Baked sea bass with potatoes,
peppers and preserved lemons
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
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.
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.