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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.

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.

favorite
print
like
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.