Friday, 14 October 2011


This recipe is always a winner. I actually prefer whole sea-bass (you need two for four people and the cooking time is longer) but if you haven't got much time fillets work perfectly. Moreover, if you have a little child, they are safer, as they have no no bones. It is a great main dish for every occasion, and children (at least mine!) eat it with pleasure. And it doesn't require more than 10 minutes of your precious time!

Ingredients for 4 people:

4 fillets of sea bass
15-20 cherry tomatoes
15-20 Kalamata olives
1-2 tablespoons of capers
2 potatoes
2 tbsp parsley, finely chopped
6 tbsp extra-virgin olive oil
Salt and pepper

Set the oven to 150 degrees. Line a piece of baking parchment on a baking tray.
Wash the tomatoes and the parsley, rinse the olives and the capers, chop the parsley.
Peel and wash the potatoes, then slice them very thinly (I use the grater).
Place the sea bass fillets in the middle of the tray. Mix in a bowl the tomatoes, the olives the capers and the parsley, then place them on the tray. Place the potatoes on the other side of the tray. Season with salt and pepper and drizzle wih some olive oil.
Cook in the oven for 20-25 minutes, then serve each fillet with some potatoes and some of the mixture of tomatoes, olives and capers.
If the fillets are too dry, drizzle with some more olive oil when on the dish.

This is the grater I use for the potatoes.
 This is how I arrange the ingredients on the tray.


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