3 November, 2018
Roasted Sea Bass
Sea Bass, Bronzino or Robalo – whatever you call it, this fish is delicious and lends itself to a variety of cooking methods. Typically, I split this fish open lengthwise to lay it over a grill, but a small miscommunication at the fish monger the other day had my bass cut up in pieces! What to do? Roast and Broil came to mind.
The beauty of this dish is that its sauce is created as the fish roasts, making it a great one pan solution that is easy and very delicious!
- Aluminum Sheet Pan
- Aluminum foil
- Sea Bass, 2 whole fish cut up into sections
- Russet Potatoes, 2 peeled and thinly sliced into less than 1/8 thickness (use a Mandolin)
- Red Onion, 2 cut into thin slices
- Fresh rosemary, 10 to 12 sprigs
- Black Peppercorns, 1 teaspoon
- Orange or Red Peppers, 2, thinly sliced
- Tomatoes, two medium, cut into quarters
- Whole Garlic Cloves, 3 smashed
- Olive Oil, two tablespoons
- Whole Lemon, sliced
- White Wine, 1/3 cup
- Parsley, roughly chopped
Heat oven to 375. Season the fish with salt and pepper on all sides. Drizzle olive only on the sheet pan in long streaks. Layer the potatoes at the bottom of the pan to create a bed, followed by the onion, rosemary, lemon and peppers. If you have extra slices of any, just reserve them for now. Spread out the garlic and pepper corns over the vegetable bed. Place the fish chunks onto the bed. Drizzle white wine onto the fish, followed by olive oil. Wrap aluminum foil around the tray, with a bit of height over the fish, but completely sealed on the side to prevent steam from releasing. Place in and bake for 30 minutes. After, remove the foil and broil the fish till slightly charred. Remove from heat and top with parsley.