Baked Seabass with roasted potatoes

One of my favourite fish recipes at home. A layer of potatoes and onions makes the perfect bead for a beautiful piece of fish like seabass, all nicely flavoured in white Chablis wine Millesime 2019.

I normally cook this recipe on a Sunday, when all family is at home and we have a quiet day. Being Sunday our tradition is to start with an aperitivo like Vermut Izaguirre, some easy tapas like Spanish olives and crisps and cockles in vinegar.

The method of the recipe is valid for any fish of your preference, like hake, sea bream, salmon, turbot, cod, snapper. It is also very healthy, as has a small amount of fat and the result is a tasty and delicate fish flavoured with white wine.

What do you need:

✅ Oven tray or roaster.

✅ Greased baking paper

✅ Chef knife 

✅ Chopping board

To make the recipe for 4:

✔ 1800g wild whole seabass cleaned

✔ 4 large potatoes waxi type cut in thick slices

✔2 large onion sliced

✔ 4 garlic cloves sliced

✔ 2 cups of white wine

✔ Salt and pepper

✔ Olive oil #AOVE

Method: 

• Set the oven at 180°C, layer and cover with all the sliced potatoes on the roasting tray, season with salt, add the sliced onions on top and some olive oil. 

• Bake for 15 min, open the oven and add 1 cup of white wine, continue to bake for about 8min. 

• Season well and add the seabass on top of the potatoes diagonally, add some olive oil and another cup of wine to give more flavour and also help the fish so as not to dry out too much. 

• Bake at 160°C for 20min. 

Tips 👉I used the same wine for cooking as for pairing the fish with Chablis.