Sea Bass With Potatoes And Crispy Savoy Cabbage

Name: Sea Bass With Potatoes And Crispy Savoy Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 800 g potatoes; 3 tbs olive oil; 4 tsp Vegeta Natur; 4 sea bass (1 kg), scaled and gutted; 4 cloves garlic unskinned; 4 sprigs rosemary; 4 tbs olive oil; 80 g small tomatoes, cut in half; 150 ml white wine; 2 tbs chopped parsley; 400 g savoy cabbage; 2 tbs olive oil; 1 clove garlic, finely chopped; Pinch of sea salt

Servings: persons

800 g potatoes
3 tbs olive oil
4 tsp Vegeta Natur
4 sea bass (1 kg), scaled and gutted
4 cloves garlic unskinned
4 sprigs rosemary
4 tbs olive oil
80 g small tomatoes, cut in half
150 ml white wine
2 tbs chopped parsley
400 g savoy cabbage
2 tbs olive oil
1 clove garlic, finely chopped
Pinch of sea salt

1
1. Peel the potatoes, wash and cut them into slices. Place the potato slices in a baking pan (35 x 30 cm), drizzle with olive oil, sprinkle with two teaspoons Vegeta Natur and bake in a preheated oven at 180u00b0C for 40 minutes, until the potatoes have a nice golden crust.
2
2. Rub the outside of the clean fish with remaining Vegeta Natur, place a clove of garlic and a sprig of rosemary in the cavity of each fish.
3
3. Heat olive oil, and fry the fish on both sides .
4
4. Take the potatoes out of the oven, place the fried fish on top of them. Arrange the tomatoes on top of the fish.
5
5. Add wine and return the baking pan to the oven and bake the fish, potatoes and tomatoes for another 15 minutes. When done, sprinkle with parsley.
6
6. Clean savoy cabbage, wash the leaves and place them in a pot with little water at the bottom. When the water boils, cook for exactly one minute and remove. Cut the leaves into strips and season with olive oil mixed with pressed garlic and sea salt.
7
7. Serve the fish warm with roasted potatoes and crispy savoy cabbage.

2177

kcal

Calories

226

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 800 g potatoes, 3 tbs olive oil, 4 tsp Vegeta Natur, 4 sea bass (1 kg), scaled and gutted, and more.

Yes, Sea Bass With Potatoes And Crispy Savoy Cabbage falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!