Whole Roasted Sea Bass with Potatoes and Olives

Name: Whole Roasted Sea Bass with Potatoes and Olives
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 680 grams baking potatoes, peeled and sliced 1/8 inch thick; 237 milliliters dry white wine; 59 milliliters coarsely chopped flat-leaf parsley, plus 2 parsley sprigs; 20 cherry or grape tomatoes, halved; 59 milliliters extra-virgin olive oil; 142 grams cup Gaeta olives; 3 kilograms whole black sea bass or red snapper, cleaned and scaled; 1 Tbsp finely chopped rosemary; 6 servings Salt and freshly ground pepper; 2 thyme sprigs

Whole Roasted Sea Bass with Potatoes and Olives might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, fodmap friendly, and pescatarian recipe has 702 calories, 96g of protein, and 19g of fat per serving. This recipe serves 6. This recipe covers 42% of your daily requirements of vitamins and minerals. If you have snapper, rosemary, flat-leaf parsley, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 35 minutes. 1 person found this recipe to be flavorful and satisfying.

Instructions

Preheat the oven to 40

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Potato

Rosemary

Parsley

Equipment you will use

Roasting Pan

Spread the potatoes in an even layer. Scatter the tomatoes and olives over the potatoes and drizzle with 2 tablespoons of the olive oil.

Ingredients you will need

Olive Oil

Potato

Tomato

Olives

Spread

Season the cavity of the fish with salt and pepper and stuff the parsley and thyme sprigs into it.

Ingredients you will need

Salt And Pepper

Fresh Thyme

Parsley

Fish

Lay the fish on the potatoes and pour the wine over it. Rub the surface of the fish with the remaining 1 tablespoon of olive oil and season with salt and pepper. Cover the roasting pan with foil and bake the fish for 50 minutes, or until almost cooked through. Discard the foil and baste the fish with the pan juices.

Ingredients you will need

Salt And Pepper

Olive Oil

Potato

Fish

Wine

Dry Seasoning Rub

Equipment you will use

Roasting Pan

Oven

Aluminum Foil

Bake the fish for about 20 minutes longer, or until it is cooked through and the potatoes are tender.

Ingredients you will need

Potato

Fish

Equipment you will use

Oven

To serve, transfer the fish to a work surface.

Ingredients you will need

Fish

Transfer the potatoes, tomatoes and olives to a platter. Fillet the fish and set the fillets on top of the potatoes.

Ingredients you will need

Potato

Tomato

Olives

Fish

Pour the pan juices over the fish and serve.

Ingredients you will need

Fish

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

680grams

baking potatoes, peeled and sliced 1/8 inch thick 237milliliters

dry white wine 59milliliters

coarsely chopped flat-leaf parsley, plus 2 parsley sprigs 20

cherry or grape tomatoes, halved 59milliliters

extra-virgin olive oil 142grams

cup Gaeta olives 3kilograms

whole black sea bass or red snapper, cleaned and scaled 1Tbsp

finely chopped rosemary 6servings

Salt and freshly ground pepper 2

thyme sprigs

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Ziobaffan Organic Pinot Grigio with a 4.6 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.