Sea bass with potatoes, capers and tomatoes
6 servings
70 minutes
Sea bass with potatoes, capers, and tomatoes is an exquisite dish of Mediterranean cuisine that combines the tenderness of white fish with the rich aromas of roasted vegetables and spicy capers. This recipe embodies the traditions of the coast where fresh fish is the foundation of gastronomy. The potatoes acquire a golden crust in the oven while cherry tomatoes add juiciness and a sweet tang. Capers provide a piquant touch, and white wine fills the dish with a refined aroma. The finishing touch is lemon juice and fragrant oil with parsley and garlic that highlight the freshness of the ingredients. This dish is perfect for a cozy dinner with a glass of white wine, creating an atmosphere of a warm Mediterranean evening.
1
Slice the potatoes into 5 mm thick pieces and boil in salted water. Drain in a colander, then dry with paper towels and mix with 50 ml of olive oil.
- Potato: 600 g
- Olive oil: 150 ml
2
Pour onto a baking sheet and place in an oven preheated to 180 degrees for 30 minutes. Add halved tomatoes and rinsed capers, then place the gutted fish on top, seasoning it with salt and pepper. Drizzle the contents of the baking sheet with 50 ml of olive oil and wine, and return to the oven for another 30 minutes.
- Cherry tomatoes: 400 g
- Capers: 30 g
- Sea bass: 2.1 kg
- Olive oil: 150 ml
- Dry white wine: 200 ml
3
Remove the fish fillet from the bones, place it on a plate with potatoes, capers, and tomatoes, drizzle the fish with lemon juice and parsley-garlic oil (blend parsley, garlic, and 50 ml of oil for 2 minutes and strain through a fine sieve).
- Lemon: 1 piece
- Parsley: 20 g
- Garlic: 4 cloves
- Olive oil: 150 ml