Name: Baked seabass with young potatoes
Prep time: 20 min
Cook time: 10 min
Total time: 50 min
Yield: 2 srv
Ingredients: Sea bass — 2 pcs; Potato — 500 g; Lemon — 1 pcs; Rosemary; Fresh herbs; Olive oil; Garlic; Salt; Black pepper (мелений)

Ingredients

Sea bass 2 pcs Potato 500 g Lemon 1 pcs Rosemary Fresh herbs Olive oil Garlic Salt Black pepper (мелений)

Nutrition

Per serving: ≈ 475.0 kcal, P 31.2 g, F 21.1 g, C 38.2 g
Total (for 2 srv): ≈ 950.0 kcal, P 62.4 g, F 42.1 g, C 76.5 g
counted 2 of 9 ingredients — the rest are in pieces/ml or missing nutrition data
some quantities were converted using an approximate density/piece weight — accuracy is lower
Adjusted for cooking

Prep

Bake everything together for another 20-25 minutes until the fish is fully cooked (the meat should turn white and easily separate from the bones) and the potatoes are browned.

Cooking

Preheat the oven to 200°C. Line a baking sheet with parchment paper.
Wash the potatoes thoroughly (young potatoes do not need to be peeled) and cut into small wedges or halves. Place on the baking sheet, drizzle with a portion of olive oil, season with salt, pepper, and mix. Put in the oven for 10-15 minutes so the potatoes pre-bake slightly (since fish cooks faster).
Prepare the fish: rinse the carcasses and pat dry with a paper towel. Make 3-4 diagonal cuts on the skin on each side.
Thoroughly rub the fish with salt and pepper on the outside and inside (in the cavity).
Cut the lemon into rings. Place a few lemon slices, crushed garlic, rosemary sprigs, and fresh herbs into the cavity of each fish.
Remove the baking sheet with potatoes from the oven. Clear a space in the center and place the prepared seabass there.
Drizzle the fish with olive oil, place the remaining lemon slices and rosemary sprigs nearby for extra aroma.

Baked seabass with young potatoes

Ingredients

Nutrition

Prep

Cooking

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