Whole Roasted Sea Bass with Potatoes and Olives Recipe

Name: Whole Roasted Sea Bass with Potatoes and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds baking potatoes, peeled and sliced 1/8 inch thick; 1/4 cup plus 1 tablespoon extra-virgin olive oil; 1/4 cup coarsely chopped flat-leaf parsley, plus 2 parsley sprigs; 1 tablespoon finely chopped rosemary; Salt and freshly ground pepper; 20 cherry or grape tomatoes, halved; 1 cup Gaeta olives (5 ounces); One 6-pound whole black sea bass or red snapper, cleaned and scaled; 2 thyme sprigs; 1 cup dry white wine

Servings: persons

1 1/2 pounds baking potatoes, peeled and sliced 1/8 inch thick
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup coarsely chopped flat-leaf parsley, plus 2 parsley sprigs
1 tablespoon finely chopped rosemary
Salt and freshly ground pepper
20 cherry or grape tomatoes, halved
1 cup Gaeta olives (5 ounces)
One 6-pound whole black sea bass or red snapper, cleaned and scaled
2 thyme sprigs
1 cup dry white wine

1
Preheat the oven to 400.
2
In a large roasting pan, toss the potatoes with 2 tablespoons of the olive oil, the chopped parsley and the rosemary; season with salt and pepper.
3
Spread the potatoes in an even layer.
4
Scatter the tomatoes and olives over the potatoes and drizzle with 2 tablespoons of the olive oil.
5
Season the cavity of the fish with salt and pepper and stuff the parsley and thyme sprigs into it.
6
Lay the fish on the potatoes and pour the wine over it.
7
Rub the surface of the fish with the remaining 1 tablespoon of olive oil and season with salt and pepper.
8
Cover the roasting pan with foil and bake the fish for 50 minutes, or until almost cooked through.
9
Discard the foil and baste the fish with the pan juices.
10
Bake the fish for about 20 minutes longer, or until it is cooked through and the potatoes are tender.
11
To serve, transfer the fish to a work surface.
12
Transfer the potatoes, tomatoes and olives to a platter.
13
Fillet the fish and set the fillets on top of the potatoes.
14
Pour the pan juices over the fish and serve.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 1/2 pounds baking potatoes, peeled and sliced 1/8 inch thick, 1/4 cup plus 1 tablespoon extra-virgin olive oil, 1/4 cup coarsely chopped flat-leaf parsley, plus 2 parsley sprigs, 1 tablespoon finely chopped rosemary, and more.

Yes, Whole Roasted Sea Bass with Potatoes and Olives falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Whole Roasted Sea Bass with Potatoes and Olives

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