It’s all about the bass

This stunning baked sea bass dish is pretty easy to make and tastes sublime!

Ingredients

1 drizzle olive oil, for greasing
4 sea bass, around 400g each
½ bunch fresh dill
1 bunch fresh flat-leaf parsley
1 lemon, sliced
1 celery stick, cut into 6 pieces
½ fennel bulb, cut into strips
1 whole head of garlic, sliced
4 sprigs fresh thyme
250ml white wine
1 pinch salt
1 pinch freshly ground black pepper
400g new potatoes, to serve

Total time required 35 mins
Preparation time: 20 mins
Cooking time: 15 mins

Method

Preheat the oven to 200°C/Gas Mark 6/180°C for fan-assisted ovens.

Lightly grease the base of a large, deep dish or roasting tin with olive oil – it should be big enough to hold all four fish flat. Place the sea bass side by side in the dish.

Stuff half the herbs into the fish, along with half the lemon slices.
Scatter the remaining herbs and lemon slices over the top of the fish. Add the celery, fennel, garlic and thyme to the dish. Season.

Pour the wine around the fish, then cover tightly with foil and bake for 15 minutes, basting with the cooking juices halfway through. The fish is cooked when the fish flesh flakes easily with a fork or knife.

While the fish is baking, bring the new potatoes to the boil in a pan of salted water.

Reduce the heat and simmer until the potatoes are tender. Drain.
Remove the fish from the oven, place on a large plate and serve immediately with the boiled potatoes.

Recipe from OcadoLife magazine