Sea bass on potatoes
Whole roasted sea bass infused with herbs and citrus, served atop crispy potatoes coated in a garlicky anchovy dressing - an elegant and flavour-packed dish perfect for sharing.
Updated : 16 July, 2025
Easy
About 30 min.
Ingredients
For the dressing
8 tablespoon
Olive oil
3 tablespoon
Lemon juice
1.5 teaspoon
Salt
3 tablespoon
Oregano
For the sea bass
1.5 kilograms
Potato
4
Garlic
8
Anchovy
2
Sea bass
1
Lemon
3
Laurel leaf
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
For the dressing, whisk together the oil, lemon juice, salt and some pepper, then stir in the oregano.
Step 2
Begin by arranging the potatoes in a large roasting tin that can accommodate the sea bass laid either lengthways or on the diagonal. Drizzle with 6 tablespoons of the prepared dressing, then add the garlic and anchovies. Toss everything together until evenly coated, spread the potatoes out in a single layer, and roast in the oven at 200C for 30-35 minutes.
Step 3
While the potatoes roast, prepare the sea bass. Make 5-6 slashes into the flesh on each side of the fish. Season the cavity with salt and pepper, then stuff it with lemon slices, bay leaves, and lemon leaves if you have them.
Step 4
Once the potatoes have roasted, remove the tin from the oven and gently loosen any stuck pieces from the base. Lightly brush the outside of the fish with some of the remaining dressing, season with salt and pepper, and place it directly on top of the potatoes. Pour any leftover dressing into the cavity of the fish.
Step 5
Return the tin to the oven and roast for another 35 minutes, or until the fish is cooked through and the potatoes are soft and golden.
Step 6
Serve the dish hot, with generous portions of both the fish and the potatoes.