Name: Italian-style bass
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: Italian
Ingredients: 750g waxy potato such as Charlotte; 6 sea bass fillets, skin on, 175-200g each; 250g pack cherry tomato; handful black Italian olives; 4-5 tbsp fish stock (preferably from the chiller cabinet); 4-5 tbsp dry white wine; basil to serve

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Italian-style bass

Italian-style bass

Mary Cadogan

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Serves 6

Easy

Prep: 6 mins - 10 mins

Cook: 15 mins

A star rating of 3.3 out of 5.11 ratingsRate

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Try this for a nutritious, full-flavoured meal with the minimum of fuss

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Ingredients

Nutrition

Units:

MetricUS

750g waxy potato

such as Charlotte
6 sea bass

fillets, skin on, 175-200g each
250g pack cherry tomato
handful black Italian olives
4-5 tbsp fish stock

(preferably from the chiller cabinet)
4-5 tbsp dry white wine
basil

to serve

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Nutrition: per serving

kcal287
fat5g
saturates1g
carbs23g
sugars0g
fibre2g
protein37g
salt0.61g

low

Method

step 1

Heat oven to 190C/fan 170/gas 5. Slice the potatoes and boil for 6-8 mins until just tender, then drain.
step 2

Butter or oil one large or two smaller shallow ovenproof dishes that will fit the fish fillets in one layer (a couple of roasting tins would work well). Scatter the potatoes over the base of the dishes, then halve the tomatoes and scatter on top, along with the olives. Set the fish fillets among the other ingredients then pour over the stock and wine, then season to taste.
step 3

Cover the dishes with foil and seal the edges. Bake for 15 mins until the fish is tender. Serve each portion on warm plates and scatter with basil.

Recipe from Good Food magazine, April 2005

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A star rating of 3.3 out of 5.11 ratings

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