Fish and potatoes are a classic combination that makes up the heart of this dish. With lots of delicious broth to dip bread in, this easy one-tray dish will keep you coming back for more!
Ingredients:
- 2 sea bass fillets
- 5 medium tomatoes
- 2 red onions
- 5 cloves of garlic
- Juice of half a lemon
- 14oz potatoes
- 2 cups of rosé
- 2 tablespoons of olive oil
- 1 handful of fresh parsley leaves
- Salt
Instructions:
- Cut the potatoes into small chunks and par boil for around 10-15 minutes. Meanwhile, chop up the onions into medium-sized chunks along with the tomatoes and garlic. Put these in a large oven dish and pour in the oil and a generous pinch of salt.
- Once the potatoes are done, drain them and add them to the roasting tray. Add more oil if needed. At this point, add the lemon juice and rosé.
- After 10-15 minutes, add the sea bass fillets, and add more lemon and rosé if they start to look too dry. Allow this all to cook for another 15 minutes and take it out of the oven. Taste the broth and add more salt or lemon to taste. Finally, serve with some freshly chopped parsley.
