August 21, 2013 by dgarnett2013
Sea bass baked with potatoes & tomato: River Cafe Pocket Book – Fish and Shellfish by Rose Gray and Ruth Rogers
- 4 x 220g Sea bass fillets
- 800g waxy potatoes, peeled
- 250g cherry tomatoes, halved and squeezed to remove juice and seed
- 4 rosemary sprigs
- 8 anchovy fillets
- 250ml white wine
- Extra virgin olive oil
Preheat the oven to 200 degrees C.
Cook the potatoes in boiling salted water until tender but still firm, then drain and cool.
Cut the potatoes into slices 5mm thick.
Drizzle a baking tray with olive oil and cover with the potatoes and tomato halves.
Place the rosemary on top and season.
Place the sea bass fillets on top and put 2 anchovies on each fillet with some black pepper. Drizzle with olive oil.
Place in a preheated oven and bake for 6 mins. Add the wine, return to the oven and bake for a further six mins. Serve each portion with the juices spooned over from the pan.