Whole Baked Sea Bass Recipe with Potatoes, Broad Beans and Peas.

Whole baked or roasted sea bass with new potatoes, peas, broad beans and bacon.

Whole Baked Sea Bass Recipe with Potatoes, Broad Beans and Peas.

As far as I am concerned, the best way to cook a whole sea bass is roasted or baked in the oven. This recipe roasts the fish perfectly with new potatoes, peas and broad beans!

Course Main Course

Cuisine Modern European

Keyword baked sea bass, baked whole sea bass, oven baked sea bass, roasted sea bass

Prep Time 5

Cook Time 45

Total Time 50

Servings Servings

Calories 798kcal

Author Brian Jones

Ingredients

2 Whole Sea Bass
300 g New or Salad Potatoes 2 Cups
125 g Broad Beans ¾ Cup (aka fava beans)
50 g Peas ⅓ Cup
4-5 Rashers Streaky Bacon 100g
2 tablespoon Olive Oil
250 ml Dry White Wine 1 Cup
1 Lemon
½ teaspoon Salt Plus extra for boiling potatoes

Instructions

Bring a pan of generously salted water to a boil.
Cut the new potatoes in half so that they are bite-sized and boil for 12 mins.
Cut 3 slices into the flesh on each side of each fish.
Add the oil to a roasting tin that is big enough to hold both fish.
Transfer the drained par-boiled potatoes to the baking tray and toss in the oil.
Roast in the oven for 15 mins at 200°C or 400°F.
Cut the bacon into 2-3mm (⅛") thick batons across the rasher.
Zest the lemon and slice the rest of the lemon into thick slices.
Stuff the cavity of the fish with the lemon slices, then season the fish generously with the salt, rubbing it into the cuts and sprinkle over the lemon zest.
Remove the potatoes from the oven and sprinkle over the bacon, then place the fish on top.
Pour the white wine into the pan, return it to the oven, and cook for 12 minutes.
If you are using frozen peas and broad beans, defrost them by running them under cold water for 5 minutes, then pop the broad beans from their leathery skins.
Add the peas and broad beans to the roasting tin and bake for a final 2-3 minutes to heat them through.

Notes

If you are cleaning your own sea bass, allow 10-15 minutes if you are new to the process, and 5 if you are an old hand.

I have added some instructions in the body of the page above the recipe.

Nutrition