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Baked wild sea bass with potatoes is a true Mediterranean delicacy that combines simple preparation with exceptional flavor. The juicy white meat of sea bass, infused with the aromas of olive oil, garlic, and white wine, together with crispy baked potatoes creates a dish that will delight everyone.
This recipe is perfect for Sunday lunch or special occasions when you want to impress guests with fresh seafood flavors.
Ingredients for Baked Wild Sea Bass with Potatoes
- 10 wild sea bass
- 1 kg potatoes
- 2 large tomatoes
- 1 onion
- 4 garlic cloves
- 100 ml white wine
- 50 ml olive oil
- 1 lemon
- bunch of fresh parsley
- salt
- pepper
- bay leaf, rosemary (optional)
Method
1Clean the sea bass thoroughly and rinse under cold water. Remove scales, innards, and dry with paper towels. Using a sharp knife, make several shallow cuts on both sides of the fish. Rub with salt and pepper, then drizzle with olive oil and lemon juice.
2Peel the potatoes and cut into thick rounds. Cut tomatoes into slices, onion into thin rings, and finely chop the garlic. Mix everything together in a bowl and season with salt, pepper, olive oil, and some chopped parsley.
3Place a layer of potatoes and vegetables in a baking dish, add bay leaf and a sprig of rosemary. Arrange the prepared sea bass on top and pour white wine over everything, adding a little water if needed.
4Preheat the oven to 200°C and place the baking dish in the heated oven. Bake for approximately 35–40 minutes until the potatoes are tender and the fish is beautifully golden. You can turn them once or baste with juices from the pan.
5Serve the baked sea bass with potatoes hot, optionally drizzle with additional lemon juice and sprinkle with fresh parsley. Serve with fresh bread and a glass of white wine.
