Sea bass baked in the oven with potatoes
2 servings
25 minutes
Baked sea bass with potatoes is a dish that carries the aroma of the Mediterranean and the traditions of Spanish cuisine. The sea bass, known for its tender meat, gains a rich flavor when combined with fragrant thyme, bay leaves, and garlic. Young potatoes soaked in olive oil and herbs make an ideal side dish. Baking in the oven preserves the fish's juiciness, while adding aromatic oil with herbs enhances the taste. This dish is perfect for a cozy family dinner or a festive table, offering guests the warmth of Mediterranean sunshine and the richness of Spanish flavors.
1
Wash the young potatoes and put them to boil in salted water.
- New potatoes: 2 pieces
2
Clean the fish. Wash it. Cut along the spine.
- Sea perch (redfish): 1 piece
3
Salt, pepper, and drizzle with olive oil on each side. Place bay leaves and a couple of thyme sprigs on the baking tray. Cover with fish on top. Send to a preheated oven at 210 degrees for 15-20 minutes. Time depends on the size of the fish.
- Sea perch (redfish): 1 piece
- Olive oil: 2 tablespoons
- Bay leaf: 1 piece
4
Heat olive oil well in a pan, then add the lengthwise cut garlic. Give it time to share its aroma with the oil. After that, add a pinch of dried thyme, salt, and chopped parsley.
- Olive oil: 2 tablespoons
- Garlic: 1 clove
- Chopped parsley: 2 teaspoons
5
During this time, the potatoes will cook. Drain the water, mash it with a spoon without turning it into puree. Then add the butter with all its contents to the potatoes and mix well. This became a side dish.
- New potatoes: 2 pieces
- Olive oil: 2 tablespoons
- Chopped parsley: 2 teaspoons
6
Place the fish on plates and drizzle with the juice from the baking tray. Sprinkle the potatoes with the remaining parsley.
- Sea perch (redfish): 1 piece
- New potatoes: 2 pieces
- Chopped parsley: 2 teaspoons
