Baked sea bass with roasted red peppers, tomatoes, anchovies, and potatoes

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by: Chef Ria






This baked sea bass recipe features a fabulous combination of flavours to grace any table.




ingredients

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serves: 4

large pinch of saffron strands

2 lb (900 g) potatoes (peeled and cut into 1/2-inch (1-cm) slices)

4 plum tomatoes (skinned and cut lengthwise into quarters)

2 oz (50 g) anchow fillets in oil (drained)

2/3 cup (150 ml) Chicken Stock

4 red bell peppers (each one seeded and cut into 8 chunks)

8 cloves garlic (each sliced into 3 lengthwise)

8 small sprigs of oregano

1/3 cup (85 ml) olive oil

1 (3-4 lb/1.5-1.75 g) sea bass (cleaned and trimmed)

Salt and freshly ground black pepper

Nutrition Facts
Baked sea bass with roasted red peppers, tomatoes, anchovies, and potatoes

Servings Per Recipe: 4

Amount per Serving

Calories: 385

  • Total Fat: 19.1 g
  •     Saturated Fat: 2.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 8 mg
  • Sodium: 66.8 mg
  • Total Carbs: 46.1 g
  •     Dietary Fiber: 10.4 g
  •     Sugars: 8.4 g
  • Protein: 11.3 g
VIEW DETAILED NUTRITION

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preparation

1.  Preheat the oven to 400°F (200°C). Place the saffron in a tea cup, pour in 2 tablespoons of hot water, and let soak.

2.  Put the potatoes in a pan of boiling salted water and parboil for 7 minutes. Drain well, then arrange them in a narrow strip on the bottom of a baking dish large enough to hold the sea bass either lengthwise or diagonally. The potatoes should form a bed for the fish, leaving plenty of room on either side for the red peppers.

3.  Scatter the tomatoes and anchovy fillets over the potatoes, then pour the saffron water and stock on top. Scatter the pieces of red pepper down either side of the potatoes and sprinkle with the garlic, oregano sprigs, and olive oil. Season everything well with salt and pepper. Bake for 30 minutes.

4.  Slash the fish five or six times down each side, then slash it in the opposite direction on just one side to give an attractive criss-cross pattern. Rub it generously with some olive oil and season well with salt and pepper. Lay it on top of the potatoes.

5.  Return the dish to the oven and bake for 35 minutes, until the fish is cooked through. Serve with the roasted vegetables

Cooks' note:
ALTERNATIVE FISH:
Striped bass or kingfish.

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