top of page

Roasted Seabass with Potato and Tomato


[Ingredients]

  • 1 Cleaned Fresh Seabass

  • 2-3 Peeled and Quartered USA Potato

  • 8-10 Cherry Tomatoes

  • 4 Sprigs Roughly Chopped Rosemary

  • 8 Cloves Smashed Garlic

  • 1 Lemon - slice 1/2 into slices, reserved the other 1/2

  • 2 Stalks Thinly Sliced Celery

  • Sea Salt

  • Ground Black Pepper

  • Olive Oil

[Steps]

  • Preheat oven 220degC.

  • Place potatoes in a pot of water with a pinch of salt. Bring to boil and cont cooking for 10mins. Drain and set aside.

  • Make a few diagonal cuts on the fish. Rub fish with some salt, pepper and olive oil. Place 1/4 of the rosemary, 1/4 of the garlic cloves and 1-2 lemon slices inside the fish cavity.

  • Lightly grease a baking dish with olive oil. Place some celery, rosemary and garlic onto the dish.

  • Lay the fish on top. Place potatoes, tomatoes, remaining garlic, celery, rosemary and lemon slices around the fish. Sprinkle salt and pepper over, drizzle with olive oil.

  • Roast for 25-30mins until the fish flakes easily with a fork.

  • Serve with a squeeze of the remaining halved lemon along with the roasted vegetables.

Adapted from Happy Home Baking

Recent Posts

See All
bottom of page