Sea Bass with Lemon Potatoes

Name: Sea Bass with Lemon Potatoes
Yield: enough for 2
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)

December 14, 2011

Baking a big piece of meat or a large fish on top of a layer of potatoes is a reliable way of ensuring they stay moist. The juices from the roast are soaked up by the potatoes, making sure that not a drop of flavor is wasted. Large fish such as sea bass and sea bream can be cooked in this way, as can Cornish mullet. Line-caught, ocean-friendly sea bass is not too difficult to find. I reckon on a 2-pound (1kg) fish being enough for two.

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