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Baked sea bass with broccoli

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Origin of dish:  Austria
Type of cooking:  Oven
 
Preparation time: 25 minutes
Cooking time: 40 minutes
 
Ingredients (serves 4):

    800g new potatoes sliced in half lengthways
    4 tablespoons olive oil
    4 sprigs rosemary
    salt and cracked black pepper

    4 x 350g whole sea bass, scaled and gutted (ask your fish monger to do this)
    4 tablespoons olive oil
    salt and cracked black pepper
    300g broccoli
    50g unsalted butter
    1 clove garlic finely chopped
    4 anchovy fillets chopped
    small bunch of parsley shredded
    cracked black pepper
    1 lemon cut into 4 wedges

Method:

1. Preheat the oven to 220°C (gas mark 7).
2. Parboil the new potatoes for 5 minutes, then drain. Place in a non-stick oven tray and mix with olive oil and rosemary, season with salt and pepper and place in the oven for 20 minutes.
3. Score the skin of the sea bass with a sharp knife, Rub with olive oil and season with salt and pepper. Place on a non-stick baking tray and place in the oven for 15 minutes. The fish is cooked when the flesh comes away from the bone with ease.
4. In the meantime bring a medium sized pan of salted water to the boil.
5. When the potatoes and sea bass are cooked, remove from the oven and leave in a warm place.
6. Place the broccoli in the boiling water, cook for 1 minutes and drain.
7. Divide the fish, potatoes and broccoli between 4 plates.
8. In the tray that the fish was in heat the butter until it starts to brown, add the garlic and anchovies and cook for 30 seconds. Stir in the parsley season with pepper (do not add more salt as the anchovies are preserved in salt).
9. Pour the butter over the fish and broccoli and serve with a wedge of lemon.
Advice: © Tenderstem

User comments

 
another free recipe every day






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