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Baked sea bass with soused vegetables and smoked paprika potatoes

Heat your oven to 220°C/Gas 7. In a roasting tray or dish big enough to take the bass, lay the shallots, carrots, red pepper, fennel and spring onions out to form a trellis. Lightly oil the sea bass with a little of the olive oil, season with salt and pepper all over and lay on top of the vegetables. Drizzle some more olive oil over the vegetables. Bake in the oven for 20 minutes.

Meanwhile, for the smoked paprika potatoes, cook the new potatoes in a pan of boiling salted water until tender. Drain and leave until cool enough to handle, then cut in half; set aside

Mix the wine, wine vinegar, sugar and all but a drizzle of the remaining olive oil together. Pour this mixture evenly over the vegetables and sea bass in the roasting tray and return to the oven for a further 10 minutes.

While the fish is cooking, place a non-stick pan over a medium heat and add a drizzle of olive oil. When hot, add the cooked potatoes and smoked paprika and cook for 5 minutes, stirring every minute to colour and crisp evenly. Season with salt and pepper to taste. Drain the potatoes on kitchen paper, then set aside in a warm bowl

Once the fish is cooked, remove the roasting tray from the oven and carefully transfer the whole bass and vegetables to a warmed serving platter, draining off excess liquor. Add the smoked paprika potatoes and scatter over the chopped herbs to serve. (Alternatively you can serve the fish and vegetables directly from the roasting tray or dish, adding the potatoes and herbs.)

 

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