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Baked Sea bass with fennel and garlic, crisp new potatoes

Posted on: October 26, 2010     |     1 comment
Baked Sea bass with fennel and garlic, crisp new potatoes

The recipe is a crowd pleaser every time.

Due to sea bass being a firm favourite in restaurants it is widely available in supermarkets up and down the country for amateur cooks to try their hand.

This recipe is easy to prepare in advance ready to be baked before your dinner party.


3 Sea bass fillets (scaled, gutted and all fins removed)
2 bulbs of fennel finely sliced
6 shallots finely sliced
4 cloves of garlic pureed
2 oranges segmented
1 glass of white wine
10 new potatoes par boiled and halved
200ml vegetable oil
2 sprigs of rosemary
Salt and pepper for seasoning



A recipe like this is designed to use all the ingredients to enhance the flavour but keep it simple enough for the family home.

Preheat the oven to 200 degrees.

Start by sautéing the shallots, fennel, garlic, puree in a pan for 1 minute or so before removing from the heat and then adding the orange segments.  Place on the bottom of a heavy based oven tray.

Assemble the fish on top of the fennel leaving space between each fish to ensure they cook evenly. Place in the preheated oven for 30 to 35 minutes or until cooked through.

In a separate oven tray place the vegetable oil and rosemary in the oven for 5 minutes or so to heat through before adding the potatoes. When crisp and golden remove from the oil and season with sea salt. Place back in the oven to keep warm.

To serve use everything you have prepared. Set the fish to one side of the plate before scattering the crisp potatoes on the plate filling in some of the gaps with the fennel mixture.

Comments (1)

  • Posted on 11 Nov 2010 by dee user avatar image

    just attempted cooking this for me and my partners tea tonight very simple and tastes amazing thanks for this dish!!!!

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