Whole roasted sea bass with artichokes and tomatoes

Whole roasted sea bass with artichokes and tomatoes

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 sea bass, about 1.5 kg
2 lemons
1/4 bunch thyme
6 baby artichokes
1 onion
3 garlic cloves
4 plum tomatoes
1/2 bunch flat-leaf parsley
6 tablespoons olive oil
1/4-1/2 teaspoon crushed dried chillies
200ml dry white wine
100ml Fish stock
3 tablespoons pitted black olives
salt
freshly ground black pepper

Method

  1. Descale and gut the sea bass. Cut 1 lemon into 6 wedges; squeeze the juice from the other lemon. Season the inside of the belly with salt and pepper and stuff the lemon wedges and the thyme into the belly.
  2. Prepare the baby artichokes and halve or quarter unless very tiny. Halve, peel and finely slice the onion. Peel and crush the garlic. Quarter and deseed the tomatoes and coarsely chop enough parsley leaves to give you 2–3 tablespoons. Heat the oven to 230ºC.
  3. Put 3 tablespoons of the olive oil in a large roasting tin or flameproof casserole that will comfortably fit the sea bass, and set over a medium heat. Dry the artichokes on kitchen paper, and sauté in the hot oil for 5–10 minutes until starting to soften and taking on a little colour.
  4. Lower the heat, add the onion and sauté until starting to soften, then add the garlic and crushed chillies and cook for 1 minute.
  5. Add the wine and reduce by half, then add the stock, tomatoes and olives. Season with salt, pepper and lemon juice.
  6. Place the sea bass on top of the artichokes and tomatoes, drizzle with the remaining 3 tablespoons olive oil, and season with salt and pepper. Roast in the oven for 20–30 minutes until cooked; the eyes will be opaque and the dorsal fin will pull out easily. Check inside the cavity at the bone; the fish should be opaque.
  7. Lift the sea bass onto a serving plate. Stir the parsley through the artichoke and tomato mixture and spoon alongside the fish. Serve immediately.
Tags:
Leiths School of food and wine
cookery course
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