ROASTED SLASHED FILLET OF SEA BREAM
STUFFED WITH HERBS, BAKED ON
MUSHROOM POTATOES WITH [Only admins are allowed to see this link]
For 4 people
Ingredients
4 x 225g/8oz sea bream fillets
1 handful of mixed herbs (green or
purple basil, flat-leaf parsley, thyme), roughly chopped
1kg/2lb 3oz potatoes, scrubbed
olive oil
2 cloves of garlic, finely chopped
salt and freshly ground black pepper
3 knobs of butter
455g/1lb mixed, preferably, wild
mushrooms, torn
3 lemons
1 salsa verde recipe (see following)
Method
Preheat oven to 240c/475f/Gas 9.
1 Put a bit of greaseproof paper on the bottom of a
baking tray, rubbed with olive oil.
2 Slash the fish fillets about halfway
down, and stuff the slashes with the
herbs. Slice the potatoes lengthways,
just under 1cm/½" thick.
3 Dry them off with kitchen paper and
very lightly coat them in olive oil.
Mix in half the garlic, season with
salt and pepper, and then lay them out
in one layer on the tray.
4 Cook the potatoes in the oven for
around 15 minutes until just cooked.
Remove and put to one side.
5 Put the rest of the garlic into a pan
with two good knobs of butter and a lug
of olive oil. Fry your mixed mushrooms
and season until tasty. If water comes
out of them, just continue cooking
until it evaporates.
6 Take the pan off the heat, squeeze in
the juice from one lemon, and stir in
another knob of butter.
7 Scatter the mushrooms over the
potatoes and kind of rub them in on
top, underneath, all over.
8 Place your sea bass fillets on top.
Bake in the oven for 12-15 minutes,
depending on the thickness of your fish.
9 Remove the tray from the oven, put
some kitchen foil over the top and let
it sit for about five minutes, during
which time all the juices will run out
into the potatoes.
10 Serve with [Only admins are allowed to see this link] , half a lemon
each and a glass of crisp white wine.
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