Sea Bass with Potatoes, Capers, and Tomatoes

Ingredients

• Sea Bass 2⅒ kg
• Potato 20 oz
• Marinated cherries 15 oz
• Capers 0 oz
• Dry White Wine 5 fl oz
• Lemon 1 piece
• Parsley 0 oz
• Garlic 4 cloves
• Olive Oil 5 fl oz

Step-by-Step Guide

Step 1

Slice the potatoes into 5 mm thick pieces and boil them in salted water. Drain in a colander, then dry with paper towels and toss with 50 ml of olive oil.

Step 2

Pour onto a baking tray and place in an oven preheated to 355°F for 30 minutes. Add halved tomatoes, rinsed capers, and place the cleaned fish on top, seasoning it with salt and pepper. Drizzle the contents of the tray with 50 ml of olive oil and wine, then return to the oven for another 30 minutes.

Step 3

When serving, remove the fish fillet from the bones and place it on a plate with the potatoes, capers, and tomatoes. Drizzle the fish with lemon juice and the parsley-garlic oil (blend parsley, garlic, and 50 ml of oil in a blender for 2 minutes, then strain through a fine sieve).