Healthy way to make Baked sea bass with potatoes
To prepare this dish you will need the sea bass is open in the form of a book, or on the back, as this presentation of the fish is usually called. You can tell the fishmonger to remove the head and the central bone, although I prefer to leave them, as they give it flavor.
As you will see now, this baked sea bass recipe with potatoes it has no complications. The only thing you have to keep in mind is that the potatoes need a good time in the oven to be done, so we will have to put them long before the fish. This is cooked in a few minutes, so the garnish should already be done when we put the sea bass in the oven.
As I told you above, the better the quality of the sea bass the richer the dish will be. Wild sea bass are usually larger than farmed sea bass, tastier and with tighter meat. On the other hand, its price is much higher. However, and regardless of its price, the most important thing is that the fish is fresh.
With all this said, let’s see how to make baked sea bass with potato and onion garnish.
Ingredients to make baked sea bass with potatoes. Quantities for 2 servings
- 1 sea bass of approximately 700 g
- 1 large potato or 2 smaller ones
- 1 onion
- 150 ml of fish broth
- 75 ml of white wine
- 50 ml of water
- 2 bay leaves
- 2 cloves of garlic
- 1 cayenne
- fresh parsley
- extra virgin olive oil
- Salt
- White pepper
How to make baked sea bass with potatoes
Prepare the potatoes and onion
- Start by preheating oven at 190ºC.
- Cut the onion in julienne very thin, only then will we make it tender. Peel the potato and cut it into slices thin, 2 or 3 mm thick.
- Place the onion in a bowl suitable for the oven and spread it over its entire surface. Add a pinch of salt. Arrange the potatoes on top and distribute them equally. Also add the bay leaves.
- Pour the white wine, broth and water. Add a splash of olive oil, a little more salt and a bit of pepper.
- Put the pan in the oven and let it cook for about 50 minutesuntil both the onion and the potatoes are soft.
- Every 15 minutes or so open the oven and flip the potato slices on the surface so they don’t dry out. You can also stir the contents of the pan a bit so that everything cooks evenly. If you see that the liquid has been completely consumed and still needs a little cooking, add a little more water
- Cut the onion very finely
- Cut the potatoes into thin slices
- Place the onion in a baking dish
- Arrange the potatoes and bay leaf on top. Add the wine, broth and water. Season.
Prepare the refried
- While the potatoes are cooking, take the opportunity to prepare the rehash. For it cut the garlic cloves into slices fine.
- Pour a splash of oil in a pan and add the slices of garlic and cayenne pepper. Heat over medium heat until garlic is lightly browned. Make sure it doesn’t burn because, if it did, it would turn bitter.
- Add the chopped parsley, cook a few more seconds and remove from heat. Booking.
- Mince the garlic and brown it in a little oil together with the chilli pepper. Then add the parsley
Finish the sea bass with baked potatoes
- When the potato and onion are tender, remove the dish from the oven and place the sea bass on top. Sprinkle a thread of olive oil on top, a pinch of salt and, if you want, a bit of white pepper.
- Put the pan back in the oven and cook for about 12-14 minutes approximately, depending on the thickness of your sea bass. It is important that you do not overcook it, so you will have to watch it.
- Once the fish is ready, take it out of the oven and pour over the sauce that you had prepared Serve while still hot
- After the cooking time, the potatoes and onion will have been tender
- Place the sea bass on top. Drizzle with a trickle of oil and season with salt and pepper
- Pour the sauce on top and serve
Tips for making baked sea bass with potatoes
- Potatoes and onion must be cooked completely when we put the fish, since it takes only a few minutes to be ready. As you may have seen, they take a long time to make, so be patient. If you see that they dry out during baking, add a little more liquid, either broth or water.
- If you don’t have much time, you can make the potatoes in a pan besides. Another trick to speed up the cooking of the potatoes is to previously put them in the microwave for a few minutes in a special container or covered with a plate.
- It’s very important keep an eye on the bass point, because the fish cooked in excess is dry and with a worse texture. The time I give you is indicative, as it depends on the size of your sea bass. To see if it is done you can open it a little at its thickest part and check that it is no longer raw.
- If you don’t have fish stock on hand you can use water and half a cube of concentrate of broth Otherwise you can also pour water only although the potatoes will be somewhat less tasty, yes.
- In this recipe I have not done it, but sometimes also I add a bit of vinegar to the sauce which gives it a very rich acid touch.