Sea bass with roast potatoes and vegetables

  • Serves: 4
  • Preparation time: 15 minutes
  • Cooking time: 15 minutes
  • Total time: 30 minutes


  • 1 whole sea bass (around 1.2 kg/2½lb)
  • 2-3 potatoes
  • 200ml/7fl. oz white wine
  • 1 pepper
  • 1 tomato 
  • 1 onion 
  • 2 garlic cloves 
  • Extra Virgin Olive Oil
  • Fresh parsley
  • Salt & pepper 
Sea bass with roast potatoes and vegetables

This guest recipe for oven-baked sea bass, served with roasted potatoes and vegetables was submitted to Kitchen Geekery by Joy Venner.

Joy writes, “I lived in Spain for a few years and quickly fell in love with flavoursome, fresh Spanish cuisine. Amongst the many dishes I learnt to cook, I particularly loved this simple sea bass dish, – so easy to cook and absolutely delicious! This recipe is sure to please everyone who gives it a go.


If using a whole, unfilleted sea bass, fillet it and keep the head and bones to one side - you can use it to prepare the cooking stock.


  1. Preheat your oven to 200ºC/400ºF or Gas Mark 6.
  2. Peel the potatoes and slice thinly, then layer them in a large ovenproof dish. 
  3. Peel and slice the the onion and the cloves of garlic, roughly chop a tomato and add them all to a baking tray.
  4. Pour a generous splash of olive oil, and the white wine over the vegetables and season.
  5. Place the dish of potatoes into the preheated oven and cook for 10-15 minutes.
  6. Clean the sea bass – if you have not bought it filleted, you can fillet it removing the head and the spine and place them, along with a small bunch of parsley and a pinch of salt to a saucepan of water and bring to the boil to prepare a stock. If you have bought it filleted, prepare a fish stock mixed with half a pint of boiling water – you don’t need much.
  7. Toss the vegetables and drizzle the stock over, then place the sea bass on top before adding the tray to the oven for 10 minutes.
  8. Check after 10 minutes and if the sea bass is cooked, remove from the oven.
  9. Once cooked, place the cooked vegetables onto a large dinner plate and place the baked sea bass on top.
  10. Add some chopped parsley to the juices, so that the vegetables and fish have produced and serve in a little jug – this can poured be over the dish like a sauce.
  11. Sprinkle the rest of the chopped parsley on top of the fish andthe dish is ready!
  12. Serve the dish with some fresh crusty bread and a white wine of your choice.
Parsley is a natural breath freshener. It reduces the odor of garlic breath when chewed fresh. This is thanks to parsley's high chlorophyll levels.

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