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rate
Prep 15 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 500 g waxy salad potatoes (such as Charlotte), cut into 1cm slices
  • 1 lemon
  • 1 red onion, peeled and finely sliced
  • 4 fresh or dried bay leaves
  • 4 anchovies, in oil
  • 2 cloves garlic, chopped
  • extra virgin olive oil
  • 2 sea bass fillets
  • 1 bunch asparagus or courgette
  • 1 handful pitted olives
  • 1 tbsp capers
  • 4 small tomatoes, halved
  • flaked sea salt
  • 4 freshly ground black pepper
Baked Sea Bass with Potatoes, Anchovies and Lemon Baked Sea Bass with Potatoes, Anchovies and Lemon

Baked Sea Bass with Potatoes, Anchovies and Lemon

I do love a tray bake because they create very little washing up! You can easily increase the quantities to serve more people, but do use an additional roasting tray otherwise you’ll end up overcrowding and steaming rather than roasting everything, and it’s the lovely crispy bits that make this extra tasty.


Heat the oven to 200℃ 180℃ fan/ gas 6.


Slice the potatoes and lemon into slices, around 1cm thick and put into a roasting tray. Add the onion, bay leaves, anchovies and garlic. Squeeze the juice from the cut ends of the lemon over the top. Add a really good glug of olive oil and season with salt and freshly ground black pepper. Toss everything together and put in the oven. Cook for 30-35 minutes, turning a couple of times, until the potatoes are soft and starting to turn golden.


Rub the sea bass and asparagus or sliced courgette in enough olive oil to coat, and season with salt and pepper. Sit on top of the potatoes in the roasting tray. Scatter over the olives , capers and tomatoes. Return the tray to the oven and cook for 8-10 minutes until the asparagus or courgette is almost tender and sea bass cooked through.

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.

Baked Sea Bass with Potatoes, Anchovies and Lemon

I do love a tray bake because they create very little washing up! You can easily increase the quantities to serve more people, but do use an additional roasting tray otherwise you’ll end up overcrowding and steaming rather than roasting everything, and it’s the lovely crispy bits that make this extra tasty.

favorite
print
rate
Prep 15 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 500 g waxy salad potatoes (such as Charlotte), cut into 1cm slices
  • 1 lemon
  • 1 red onion, peeled and finely sliced
  • 4 fresh or dried bay leaves
  • 4 anchovies, in oil
  • 2 cloves garlic, chopped
  • extra virgin olive oil
  • 2 sea bass fillets
  • 1 bunch asparagus or courgette
  • 1 handful pitted olives
  • 1 tbsp capers
  • 4 small tomatoes, halved
  • flaked sea salt
  • 4 freshly ground black pepper

Heat the oven to 200℃ 180℃ fan/ gas 6.


Slice the potatoes and lemon into slices, around 1cm thick and put into a roasting tray. Add the onion, bay leaves, anchovies and garlic. Squeeze the juice from the cut ends of the lemon over the top. Add a really good glug of olive oil and season with salt and freshly ground black pepper. Toss everything together and put in the oven. Cook for 30-35 minutes, turning a couple of times, until the potatoes are soft and starting to turn golden.


Rub the sea bass and asparagus or sliced courgette in enough olive oil to coat, and season with salt and pepper. Sit on top of the potatoes in the roasting tray. Scatter over the olives , capers and tomatoes. Return the tray to the oven and cook for 8-10 minutes until the asparagus or courgette is almost tender and sea bass cooked through.

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.