Roasted Sea Bass With Potatoes
Seabass 2.1 kg
Cherry tomatoes 400g
Capers 30 g
Dry white wine 200ml
Lemons 1 piece
Parsley 20 g
Garlic cloves 4
Olive oil 150 ml
1. Cut the potatoes into slices 5 mm thick and boil in salted water. Tilt in a colander, then dry with paper towels and mix with 50 ml of olive oil.
2. Pour onto a baking sheet and place in oven preheated to 180 degrees for thirty minutes. Add chopped tomatoes into halves, washed the salt capers, top with gutted, salted and pepper it. Sprinkle the contents of the pan 50 ml of olive oil, wine and send it in the oven for another half hour.
3. When submitting remove fish fillets from the bones, put on a plate to the potatoes with capers and tomatoes, sprinkle the fish with lemon juice and oil of garlic and parsley (parsley, garlic and 50 ml of oil sample in a blender for two minutes and strain through a fine sieve ).
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