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🍽️ Baked Sea Bass on Potato Bed with Fresh Tomato Vinaigrette

485 kcal · 30 min · 4 servings

Baked Sea Bass on Potato Bed with Fresh Tomato Vinaigrette Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Turn on your oven and set it to 180 degrees Celsius. Use the standard top and bottom heat setting.
  2. 2. Take the potatoes and peel off the skin completely.
  3. 3. Slice the potatoes into very thin rounds or use a grater to create fine shreds.
  4. 4. Prepare one or more baking sheets. The sheets should be slightly larger than the fish.
  5. 5. Create a bed of potato slices on the sheets. Arrange the slices so they slightly overlap each other.
  6. 6. Take a brush and lightly coat the potatoes with oil.
  7. 7. Season the potatoes with a pinch of salt and freshly ground black pepper.
  8. 8. Rinse the sea bass under running water.
  9. 9. Pat the fish dry completely using kitchen paper or a clean cloth.
  10. 10. Season the fish inside and out with salt and pepper.
  11. 11. Take the lemon and cut it in half lengthwise.
  12. 12. Cut the lemon halves into thin wedges or slices.
  13. 13. Stuff the lemon wedges into the belly cavity of each fish.
  14. 14. Place the fish directly onto the prepared potato bed on the baking sheets.
  15. 15. Drizzle a little olive oil over the fish.
  16. 16. Place the sheets into the preheated oven.
  17. 17. Bake the fish for about 30 minutes.
  18. 18. Wash the tomatoes under running water.
  19. 19. Cut the washed tomatoes into small cubes or pieces.
  20. 20. Rinse the parsley under running water.
  21. 21. Shake the parsley dry so that the water drips off.
  22. 22. Pluck the parsley leaves off the stems.
  23. 23. Chop the parsley leaves roughly with a knife.
  24. 24. Put the tomato pieces and the chopped parsley into a bowl.
  25. 25. Squeeze lemon juice over the vegetable-parsley mixture.
  26. 26. Add four tablespoons of oil to the bowl.
  27. 27. Stir everything well together until the oil and lemon juice combine.
  28. 28. Finally season the dressing with salt and pepper.
  29. 29. Carefully take the finished fish out of the oven.
  30. 30. Lift the fish together with the potato bed onto a large serving platter.
  31. 31. Distribute the tomato dressing evenly over the fish.
  32. 32. Serve the dish immediately while warm.

Nutrition per serving