Sea bass with roasted vegetables

Roasted Sea Bass
This guest recipe for oven-baked sea bass with roasted vegetables was sent 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 Sea bass with roasted potatoes recipe is sure to please everyone who gives it a go.”
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4


  • 1 whole sea bass (around 1.2 kg/2½lb)
  • 2-3 potato
  • 200 ml white wine
  • 1 pepper
  • 1 tomato
  • 1 onion
  • 2 garlic cloves
  • extra virgin olive oil
  • fresh parsley
  • salt & pepper 



  • 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.


  • Preheat your oven to 200ºC/400ºF or Gas Mark 6.
  • Peel the potatoes and slice thinly, then layer them in a large ovenproof dish. 
  • Peel and slice the the onion and the cloves of garlic, roughly chop a tomato and add them all to a baking tray.
  • Pour a generous splash of olive oil, and the white wine over the vegetables and season.
  • Place the dish of potatoes into the preheated oven and cook for 10-15 minutes.
  • 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.
  • 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.
  • Check after 10 minutes and if the sea bass is cooked, remove from the oven.
  • Once cooked, place the cooked vegetables onto a large dinner plate and place the baked sea bass on top.
  • 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.
  • Sprinkle the rest of the chopped parsley on top of the fish andthe dish is ready!
  • 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.