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Baked sea bass with sun dried tomatoes, capers and potatoes

Published on November 20, 2014 | In | By |

Nothing beats charcoal grilled fish, but here is an extremely easy way to cook whole fish indoors.

This is a wonderful way to add flavor and texture to whole fish and to enjoy a very healthy, complete and delicious meal with your friends and family.

So delicious…you just might prefer to serve it this way, every now and then.

Seafood

Ingredients

  • 1.5 kg/ 3 lb whole sea bass, cleaned and descaled (or two smaller ones)
  • ½ kg/ 1lb small organic potatoes
  • 6 cherry tomatoes, halved (or 4 med-sized tomatoes, quartered)
  • 5-6 sun-dried tomatoes, cut to 2cm/1in
  • 2 garlic cloves, peeled, whole
  • 1 tbsp. capers
  • ½ cup white wine (optional, can use 1/4 cup beer or water)
  • 1/2 cup extra virgin olive oil
  • 2-3 stems fresh oregano (or 1 tbsp dried oregano), optional
  • sea salt, freshly ground black pepper

Directions

  • 1. Preheat oven to 200°c/390° . Rinse the sea bass under running water, season inside out with salt and pepper and set aside.
  • 2. If potatoes are small and organic then wash and scrub very well, cut in half. If potatoes are regular size then peel them and cut in chunks.
  • 3. Add the potatoes to a pot of salted boiling water. Boil for 5-6 minutes. Drain.
  • 4. In a deep frying pan add the potatoes, half of the olive oil, sprinkle with some salt, pepper, a pinch of oregano.
  • 5. Saute seasoned potatoes for 2-3 minutes. Add the capers, garlic, sun-dried tomatoes. Mix continuously with a wooden spoon for 1 minute until all the aromas are released.
  • 6. In a large and deep baking dish add the potato mixture. Push potatoes to the side to form a space in the center. Place the oregano stems in the bottom of pan and place the fish on top. Add the cherry tomatoes around the fish.
  • 7. Sprinkle the remaining olive oil over the fish and add the wine to the pan.
  • 8. Bake in a preheated oven for 30 minutes, or until fish is cooked.
  • 9. Set aside for 15 minutes before serving.
  • 10. Serve with a large romaine lettuce salad with sliced onions and cucumbers, vinegar, lemon juice, salt and pepper.
Baked sea bass with sun dried tomatoes, capers and potatoes