Roasted sea bass with Roseval potatoes, fennel and tarragon
Main course, 2-3 persons.
Equipment: Dutchdeluxes Large Rectangular Oven Dish
Ingredients
- 1 Whole sea bass, gutted and descaled (+/- 750-1000 gr.)
- 650 gr. Roseval potatoes (or Fingerling potatoes)
- 2 Small fennel bulbs (+/- 200 gr.)
- 2 Large lemons
- Bunch of tarragon
- Splash of Noilly Prat (Vermouth) or dry white white
- Olive oil
- (Sea)salt
- Freshly ground black pepper
- Optional: freshly chopped dill
Preparation
- Preheat the oven to 200 degrees Celsius.
- Slice one lemon and cut the other one in wedges.
- Wash the fennel, cut the stalks and a small part from the bottom. Remove the fennel tops, keep these to garnish with in a later stage. Cut the fennel in half, remove the hard center and cut the fennel into pieces of ca. 2-3 centimeter.
- Wash the potatoes and slice into half centimeter pieces.
- Chop three sprigs of tarragon finely.
- Put the potatoes, fennel and fennel stalks, chopped tarragon and half the lemon slices in the oven dish with 2 tablespoons of olive oil. Season with salt and pepper and mix well. Place the dish in the middle of the oven for 25 minutes, stirring once halfway.
- Make 3-4 deep incisions in the fish on each side. Season the fish inside and out with salt and pepper. Cut some lemon slices in half and put these in the incisions. Place the remaining lemon slices and 2 sprigs of tarragon in the belly cavity of the fish.
- Remove the oven dish from the oven after 25 minutes and stir. Place the fish on top of the potatoes and fennel and sprinkle the fish with 1 tablespoon of olive oil. Sprinkle some Noilly Prat or white wine over the oven dish.
- Bake the fish for 20-30 (depending on the size of the fish). The fish is done when the meat is white and it comes off the bone easily.
- Garnish with the fennel tops.
- Serve with lemon wedges and extra freshly chopped tarragon and/or dill.
