If I had to pick a dish to eat forever it would be this one! Sea Bass is my favourite fish to eat so combine that with my love affair of potatoes and tomatoes and I am in heaven!
I have 2 ways of making this dish and that depends on whether I have fillets or a whole bass – I prefer fillets as I like to pan fry them and cook the skin till it’s extra crispy – nothing like a bit of crispy skin to make me happy I tell ya. If it’s a whole Sea Bass I put all the ingredients into one roasting pan and cook for 30-40 minutes with the fish going in after about 10/15 minutes so not too over cook it and the tomatoes with 10 minutes to go (you will need a lower oven temperature for this)
1 fillet per person – 2 if you can handle it
Chorizo – As much as you like, I use a 3rd of a cured sausage per 2 people
Fennel – I use half of one bulb for 2 people
Cherry tomatoes – I use 3/4 per person
Potatoes – Enough to make chips for each person
Red onion – A few slices
Half a Green Pepper per 2 people
Pre heat oven on Gas Mark 7 – 220 degrees
Put some oil into a roasting pan and put in the oven. Cut the potatoes how you like. I like to cut them below sometimes, just for variety! I always cook them in the oven without boiling first. The best thing to do to make sure they go nice and crispy is to get rid of the starch by rinsing in cold water till it runs clear, I tend to leave them in the water for 5 minutes too.
Dry the potatoes and throw on some seasoning and dried herbs, put in the roasting pan and these need to be
cooked for about 30/40 minutes in the middle of the oven.
Slice the chorizo, fennel, red onion and pepper, I also pierce the tomatoes. Can’t remember why I do this actually, but it’s a habit.
Put a very small amount of oil in a pan (you don’t need much as the chorizo will produce quite a bit when cooking) put the chorizo in and saute for about a minute, then chuck the fennel in for a few more minutes. Add the red onion, pepper and tomatoes, cook on a low heat for about 8-10 minutes.
Put some oil in another pan and place the fish skin side up when the pan is quite hot. Season the underside and cook for approx 5 minutes on a medium heat. The key is to get the skin nice and crispy so don’t turn it over until it has a minute to go. You can tell when you need to do this as you can see the flesh becoming opaque.