baked whole sea bass potatoes, tomatoes
Add the bay leaves and thyme sprigs, 2 tablespoons of the parsley and sprinkle over half of the marjoram leaves. Sometimes, it’s the simplicity of dishes that make them taste so delicious; pared-back cooking really allows the ingredients to shine. Uncover the roasting pan and lay the fish on top of the vegetables. Scatter the garlic, thyme and rosemary on top and drizzle with 3 tablespoons of the oil. Heat the oven to 350. Sprinkle with the remaining marjoram and bake uncovered for a further 12–14 minutes or until the fish is cooked through (it should flake easily when cooked). Sprinkle over the garlic, then place a few lemon slices on top. Season well with salt and pepper, cover with foil and bake for 25–30 minutes. Meanwhile, rinse the fish with cold water to remove any blood or traces of viscera. Featured in: Remove the dish from the oven and lay the fish fillets in the dish skin-side up. Drizzle over the oil, squeeze over some more lemon juice and pour in the wine. Bake for 15 minutes. Cover the pan with foil and bake for 1 hour. Season the fish fillets with salt and pepper and squeeze over a little lemon juice. https://www.bbc.co.uk/food/recipes/whole_baked_fish_with_46332 Subscribe now for full access. Serves: 4 1/2 bunch fresh parsley, finely chopped 2 cloves garlic, sliced 1 teaspoon salt 1 pinch freshly ground black pepper 10 cherry tomatoes, halved 1 tablespoon black olives, pitted and sliced Set aside. Sprinkle with salt and pepper, and repeat the layers. Drizzle 2 tablespoons of the oil in the bottom of a large roasting pan. Drizzle with the remaining tablespoon oil, garnish with more thyme and rosemary sprigs and serve. Use a spatula or fish slice to carefully remove the fish from the dish, cover loosely with foil, and keep warm. Layer the potatoes and onions in the bottom of the lined ovenproof dish, season well with salt and black pepper, then add a layer of tomatoes. Preheat the oven to 200°C/180°C fan/gas 6. https://www.ainsley-harriott.com/recipe/mediterranean-sea-bass-potato-bake Remove from the oven and serve immediately, scattered with the remaining fresh parsley, with some fresh bread on the side. We ate some beautiful baked fish on our journey around the Mediterranean. Get recipes, tips and NYT special offers delivered straight to your inbox. NYT Cooking is a subscription service of The New York Times. Return the vegetables to the oven to bake for a further 4–5 minutes (if needed) until the potatoes turn golden brown in places. This is also great with bream or snapper, or you can bake a whole fish on top of the potatoes for 18–20 minutes instead of using fillets. Try throwing in some capers, if you fancy. One of the most memorable was in Corsica – a whole baked fish served simply on a bed of potatoes and onions. Spread … Heat the oven to 350. Sprinkle inside and out with salt and pepper. Add the onion, tomatoes, balsamic vinegar and rosemary, mix, then return to the oven for a further 10 minutes. Baked Sea Bass With Potatoes, Tomatoes And Onions. It should not be considered a substitute for a professional nutritionist’s advice. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Make three deep, parallel crosswise cuts on each side of each fish. Opt out or, medium all-purpose potatoes, peeled and cut into 1/2-inch slices, medium ripe tomatoes, cored and cut into 1/4-inch slices, fresh thyme sprigs, plus more for garnish, fresh rosemary sprigs, plus more for garnish, whole small sea bass or other fish about 4 pounds total, scaled and gutted. 2. Drizzle 2 tablespoons of the oil in the bottom of a large roasting pan. Baked Sea Bass With Potatoes, Tomatoes And Onions. The information shown is Edamam’s estimate based on available ingredients and preparation. Bake until the fish is opaque and flakes easily near its backbone, and the potatoes are fork tender, about 15 to 20 minutes. Copyright © 2020 Ainsley Harriott | Crafted by Scout, 2 lemons: 1 thinly sliced, 1 for squeezing, 4 large waxy potatoes (Désirée work well), peeled & thinly sliced. Spread half the potatoes in the pan in a single layer, followed by half the tomatoes and half the onions. Line an ovenproof dish with baking parchment. Raise the oven temperature to 375. Season the sea bass, add to the tray of vegetables and cook for another 8-10 minutes, adding the cashews for the last 4 minutes until the fish is …
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