Baked sea bass with soused vegetables and smoked paprika potatoes

Baked sea bass with soused vegetables and smoked paprika potatoes

By
From
British Seafood
Serves
4
Photographer
David Loftus

This is a great way to cook bigger sea bass that you may be able to get hold of once in a while. It is so easy to take the fillets off a cooked whole bass, so do give it a go. The accompanying soused vegetables and smoked paprika potatoes are the perfect foil for this part oily fish.

Ingredients

Quantity Ingredient
1 sea bass, fins and spines removed, scaled and gutted
100ml olive oil
4 shallots, peeled and halved
2 large carrots, sliced
2 red peppers, cored, deseeded and cut into broad strips
2 fennel bulbs, trimmed, halved and sliced
8 spring onions, trimmed
100ml white wine
100ml white wine vinegar
100g caster sugar
3 teaspoons dill, chopped
3 teaspoons tarragon, chopped
cornish sea salt
freshly ground black pepper

Smoked paprika potatoes

Quantity Ingredient
200g new potatoes, washed
1 teaspoon smoked paprika

Method

  1. Heat your oven to 220°C. In a roasting tray or dish big enough to take the bass, lay the shallots, carrots, red peppers, 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 of the olive oil over the vegetables. Bake in the oven for 20 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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