Oven-baked sea bass with tomato, potato and olives
A delicious Spanish recipe that makes for a great sharing dish. Ideal for preparing for a large party.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,200 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
1 |
|
sea bass (1 kg or more) |
|
1 |
|
lemon |
|
5 |
|
tomatoes, pomodori |
|
1 |
sprig |
thyme |
|
3 |
blaadjes |
bay leaves |
|
1 |
clove |
garlic |
|
200 |
g |
potatoes |
|
50 |
g |
black olives (pitted) |
|
5 |
dl |
fish fond |
|
1 |
dl |
red wine |
|
100 |
g |
onions, cevenne |
|
|
|
olive oil |
|
1 |
|
orange |
|
|
|
salt and pepper |
Preparation method
- Descale the sea bass.
- Remove the innards from the cavity and rinse the fish thoroughly under cold running water.
- Pat dry with paper towels. Season the cavity with salt and pepper.
- Peel the tomatoes and cut into quarters.
- Peel the potatoes and onion, and cut into large pieces.
- Grate the garlic and fry with the potato and onion until lightly browned.
- Add the tomato and deglaze with fish fond and red wine; then transfer to an ovenproof dish.
- Peel the lemon and orange with a vegetable peeler.
- Place the fish in the oven dish and add bay leaf, olives, and the citrus rinds.
- Brush with olive oil and bake in a preheated 180°C oven until done, approximately 20 minutes.
Serving suggestions
- As a composition with a rocket salad.