← Nouns Cooking · Italian

Ingredients

• 2 whole sea bass (350–400 g each), cleaned and scaled
• 500 g waxy potatoes, sliced 3–4 mm thick
• 4 tbsp extra virgin olive oil
• 2 cloves Garlic, sliced
• 3 sprigs Rosemary
• 1 Lemon, thinly sliced
• 1 handful Parsley
• Salt
• Black pepper

Method

1. Heat the oven to 200°C (400°F). Toss the potatoes in a roasting tin with 3 tbsp of the oil, half the garlic, the rosemary leaves, salt and pepper, and spread them out in an even layer.
2. Roast the potatoes for 20 min, until they start to turn golden at the edges.
3. Meanwhile, pat the fish dry inside and out and cut 2–3 shallow slashes on each side. Season the cavities and fill them with lemon slices, parsley stalks and the rest of the garlic.
4. Lay the fish on top of the potatoes, rub with the last of the oil and season the skin with salt. Roast for 18–20 min, until the eyes are white and the flesh lifts easily from the bone at the thickest part.
5. Scatter with chopped parsley and serve straight from the tin with lemon wedges.

Tips

• Sea bream or small snapper work exactly the same way.
• To serve, run a knife along the backbone, lift off the top fillet, then pull out the bone in one piece.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano GialloZafferano