‘Blast From the Past’ Recipe

Baked Sea Bass & Lemon Potatoes with a Lemon Vinaigrette Salad (Serves 4)

I first shared this recipe back in August of 2020. It’s a lovely, simple recipe which I found in the cookbook, ‘Cook; A Year in the Kitchen with Britain’s Favourite Chefs’, just as its title indicates, it contains many different recipes from various chefs. This particular recipe is by Bill Granger and is one that I have cooked on numerous occasions. Cooking a whole fish can seem daunting – but believe me this recipe is particularly easy! It is worth cooking this dish simply for the lemon potatoes – they’re delicious, I often make them on their own to serve with simple roast chicken or other fish recipes.

*You can see the video of this fish dish being made by clicking on this link to my Instagram Page

1 whole sea bass for 4 people

1 bunch of coriander

10 spring onions

1 teaspoon chilli flakes

2 tablespoons olive oil

1 teaspoon sea salt

For the Lemon Potatoes:

1 kg new potatoes (waxy potatoes)

3 tablespooons olive oil

3 cloves garlic, crushed

125ml fish or chicken stock

60ml lemon juice

100g pitted black olives, sliced (optional)

1 small bunch parsley, chopped

Sea salt and black pepper

1. For the lemon potatoes, cut the unpeeled potatoes into thick slices and place in a roasting tin. Add the olive oil, garlic, stock, lemon juice, salt and pepper, and toss to combine.
2. Bake in a preheated oven, 200’c fan, for 30 minutes stirring every 10 minutes
3. Meanwhile put the coriander, spring onions, chilli flakes, olive oil and salt in a processor and process to make a coarse paste.
4. Make 3 slashes on each side of the fish and place on a baking tray. Spread the paste over the fish rubbing it into the slashes.
5. After the potatoes have cooked for 30 minutes, lower the oven temperature to 180’c and place the fish in the oven on the shelf below the potatoes.
6. Bake the fish (and continue baking the potatoes) for 20 minutes or until cooked through, 5 minutes before the end of cooking add the olives and the parsley to the potatoes.
7. Serve immediately

Staple Side Dish – Salad with Lemon Vinaigrette

Make up a salad as desired and dress with this lemon vinaigrette (I particularly like a green salad with sliced fennel with this fish recipe):

3 tablespoons extra virgin olive oil

finely grated zest and juice of half unwaxed lemon

pinch of sugar

sea salt and black pepper

1. Whisk all the ingredients together.