Whole Baked Sea Bass with Watercress Chili Salsa

Name: Whole Baked Sea Bass with Watercress Chili Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 1 whole sea bass, gutted, scaled and gills removed; 750 g new potatoes, sliced 1/2 cm thick; 350 g cherry tomatoes on the vine, half halved and half left whole; 80 g watercress; 25 g parsley; 25 g cilantro; 1 red chili, deseeded and sliced; 3 clove garlic cloves; 2 lemons; 1 tbsp capers; 1 tbsp olive oil; 150 ml extra-virgin olive oil

This whole baked sea bass is roasted over tender new potatoes and juicy cherry tomatoes, then finished with a bright watercress, herb, caper, and chili salsa. It is fresh, colorful, and impressive enough for guests while still simple enough for a relaxed dinner.

Servings6 Portions

Prep Time15 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

whole sea bass, gutted, scaled and gills removed
1
new potatoes, sliced 1/2 cm thick
750 g
cherry tomatoes on the vine, half halved and half left whole
350 g
watercress
80 g
parsley
25 g
cilantro
25 g
red chili, deseeded and sliced
1
garlic cloves
3 clove
lemons
2
capers
1 tbsp
olive oil
1 tbsp
extra-virgin olive oil
150 ml

Step-by-Step Instructions

Preheat the oven to 220°C/200°C fan/425°F/gas 7. Put the sliced new potatoes in a large pan of salted boiling water and simmer for about 5 minutes, just until barely tender. Drain well and set aside.

Pat the sea bass dry, then make three shallow diagonal cuts on each side of the fish. Rub the fish with olive oil and season inside and out with salt and black pepper. Place 2 bashed garlic cloves and the lemon slices inside the cavity.

Spread the parboiled potatoes and cherry tomatoes in a baking dish and season lightly. Set the fish on top and roast for 20-25 minutes, or until the thickest part of the fish is opaque and flakes easily from the bone. Transfer the fish to a warm platter, cover loosely, and return the potatoes and tomatoes to the oven for another 10 minutes to finish roasting.

Meanwhile, make the salsa. Pulse the watercress, parsley, cilantro, chili, and capers in a food processor until finely chopped, adding a little extra-virgin olive oil as it blends. Stir in the remaining oil, the crushed garlic clove, and lemon juice, then season to taste.