Gastronomixs

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.

Oven-baked sea bass with tomato, potato and olives

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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.

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