I love this recipe because although it tastes bloody great, it really requires very little effort and equipment – resulting in further little effort come the time to wash up.
It’s a crowd pleaser, too. Just throw it all on the tray, and dedicate the rest of your time to drinking wine and telling your friends how you’ve spent all day prepping a lavish dinner (even though they all know damn well you spent the best part of the day doing ‘window’ online shopping, including the Anthropologie site to see if the cushion you wanted has gone on sale yet) (It hasn’t – and it never will until you have bought it full price) (It’s the way of the world, I’m afraid).
Back to the sea bass. Mmm. Yes. Tremendous flavours. Dreamy, if you don’t mind me saying. Here’s how you do it…
- 1 bag of baby potatoes, halved
- 1 leek, chopped
- 1 large white onion, chopped
- 4 garlic cloves, unpeeled
- 2 sprigs rosemary
- 2 tbsp oil
- salt and pepper
- 4 fillets sea bass
- 4 slices lemon
- Par boil the potatoes for roughly 7 minutes, drain off and allow to steam for 2 minutes. Assemble them on a roasting tray with the rest of the veg and rosemary - then drizzle with oil and season generously. Roast for 40 minutes until tender.
- Place the sea bass fillets on top of the veg with a slice of lemon. Drizzle a little more oil on, season and then put back in the oven for 15 minutes.
- Serve up!