This oven-baked sea bass with vegetables is light, fragrant and beautifully simple: a whole fish roasted with potatoes, peppers, tomatoes and herbs until tender and golden. It is a healthy weeknight dinner that looks impressive with very little effort. For more baked fish ideas, try this Baked Fish and Potatoes in Sour Cream Cheese Sauce and this Baked Red Fish with Vegetables.
Ingredients
- 1 whole sea bass (scaled, gills removed)
- 7-8 potatoes
- 1 onion
- 1 head of garlic
- 2 bell peppers
- 1 lemon
- Tomatoes
- 1 hot pepper
- Olive oil
- Salt and pepper
- Turmeric, paprika, basil, oregano
Instructions
- Cut the potatoes into wedges and parboil. Slice the onion, peppers and tomatoes. Halve the garlic head and mince one half. Slice the lemon. Score the fish three times on each side. Toss the potatoes with salt, pepper, spices and 2 tablespoons of olive oil.
- Oil a baking dish, arrange everything in it and season again with salt, pepper and dried herbs (basil, oregano). Drizzle with olive oil and bake in a preheated 180°C (350°F) oven for about 30 minutes.
Tips
- Parboiling the potato wedges helps them roast up crisp while the fish stays moist.
- Score the fish evenly so the seasoning and heat reach the flesh for even cooking.
- For guidance on safe fish cooking, see USDA.
Nutrition: per 100 g: 79 kcal, protein 8 g, fat 4 g, carbs 3 g.