Sea Bass with Potatoes and Tomato (4)

An easy recipe from ” River Cafe Two Easy” by Rose Gray and Ruth Rogers.

Sea Bass with Potatoes and Tomato (4)
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Sea Bass with Potatoes and Tomato (4)
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  1. Preheat the oven to 200c , 180 Fan, gas 6.
  2. Halve the tomatoes and squeeze out their seeds and juice.
  3. Cook the potatoes in boiling salted water until cooked but still firm then drain and cool. Cut into long 5mm thick slices.
  4. Drizzle a baking tray with olive oil and cover with the potatoes and tomato halves. Place the rosemary on top and season.
  5. Place the fish fillets on top and place two anchovies on top of each fillet with some black pepper. Drizzle with olive oil.
  6. Place in the oven and bake for 6 minutes. Add the wine, return to the oven and cook for 6 minutes more.
  7. Serve each portion with the juices from the pan spooned over.
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