Baked sea bass with potatoes, lemon and rosemary is a tasty, light and above all very healthy recipe. In just a few steps you will have a second course with a side dish to bring to the table that everyone will like.
I was inspired by French cuisine, which makes frequent use of rosemary and lemon in fish dishes. In France, however, they use butter while I, like a good Ligurian, prefer extra virgin olive oil.
Sea bass is a very delicate fish, rich in protein and Omega-3 fatty acids and low in fat.
The recipe is very easy and requires few ingredients. In addition to fish, you need to buy lemon, garlic, rosemary, potatoes, breadcrumbs and an excellent extra virgin olive oil.
Ask your fishmonger to scale and gut the sea bass for you which will make everything much simpler.
You can use this recipe with other types of fish and choose larger or smaller fish. A single portion is also fine but take care to cook the potatoes for a little longer beforehand because the cooking time in the oven must be reduced (see below).
Ingredients
Tools
Steps
Peel and wash the potatoes. Parboil in the pressure cooker for 5 minutes. Then drain and cut into slices. Transfer into a bowl with a trickle of oil. Stir and add the breadcrumbs, salt and half the chopped rosemary.
Wash the sea bass inside and outside with cold running water. Pad dry with kitchen towel.
Insert into the belly of the fish a few slices of lemon, half a clove of garlic, half the rosemary needles, salt and pepper.
Arrange the fish on the baking dish greased with extra virgin olive oil and cover with slices of lemon.
Add the potatoes with their breadcrumbs and sprinkle with a trickle of oil.
Bake in a preheated fan oven at 180°C for about 30 minutes.
Note: if you cook 2 smaller fish, reduce the cooking time to 20 minutes but parboil the potatoes for a little longer first.
Meanwhile, prepare a mixture of oil, a few chopped rosemary needles and lemon. There must be twice as much oil as lemon juice.
Once cooked, clean the sea bass, removing the skin and separating the central bone from the fillets. Remove the side bones.
Lay the fish fillets on the serving dishes and season with the sauce and a pinch of salt. Serve with the very tasty potatoes.
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Frequently Asked Questions (FAQ)
What other fish can I cook in the same way?
Gilt-head bream, striped sea bream, blackspot sea bream, Pandora, gurnard.
Varied doses for servings