Sea Bass with Tomato Vinaigrette and Potato Wedges
Sea bass with tomato vinaigrette and potato wedges is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g waxy potatoes
- olive oil
- Sea salt
- Pepper (freshly ground)
- 4 sea bass fillets (about 300 g each)
- 1 untreated lemon
- 300 g cocktail tomatoes
- 4 sprigs Parsley
- 4 tbsp Lemon juice
Instructions
-
1.
Preheat the oven to 180°C with fan and top heat.
-
2.
Peel the potatoes and slice into thin wedges or rounds. Arrange one or more baking trays in overlapping portions (slightly larger than the fish) and brush with a little oil. Season with salt and pepper.
-
3.
Rinse the sea bass fillets and pat dry. Season inside and out with salt and pepper. Cut the lemon lengthwise into thin slices, place them in the cavities of the fish, and set each on top of the potato bed. Drizzle with olive oil and bake for about 30 minutes.
-
4.
Meanwhile wash and chop the tomatoes. Rinse the parsley, shake dry, and roughly chop the leaves. Mix with lemon juice and 4 tbsp oil, seasoning with salt and pepper.
-
5.
Carefully arrange the sea bass fillets on top of the potato bed on a plate and serve with the tomato dressing spread over them.
