An easy recipe from ” River Cafe Two Easy” by Rose Gray and Ruth Rogers.
Ingredients
- 4 sea bass fillets
- 500 g yellow waxy potatoes e.g La Ratte, Spunta, Charlotte, peeled
- 250 g cherry tomatoes
- 4 rosemary sprigs washed
- extra virgin olive oil
- 8 anchovy fillets
- 450 ml white wine
Servings:
Instructions
- Preheat the oven to 200c , 180 Fan, gas 6.
- Halve the tomatoes and squeeze out their seeds and juice.
- Cook the potatoes in boiling salted water until cooked but still firm then drain and cool. Cut into long 5mm thick slices.
- Drizzle a baking tray with olive oil and cover with the potatoes and tomato halves. Place the rosemary on top and season.
- Place the fish fillets on top and place two anchovies on top of each fillet with some black pepper. Drizzle with olive oil.
- Place in the oven and bake for 6 minutes. Add the wine, return to the oven and cook for 6 minutes more.
- Serve each portion with the juices from the pan spooned over.
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