This Mediterranean-inspired baked sea bass is proof that a handful of fresh ingredients can create an elegant and flavorful meal. Thinly sliced potatoes, sweet Tropea onion, zucchini, cherry tomatoes, olives and capers roast together with the fish, creating a delicious natural sauce while keeping the sea bass moist and tender.

Ingredients

For the Octopus

• 1 whole sea bass (or gilt-head bream), about 900 g-1 kg (2-2.2 lb), cleaned and scaled
• 350-400 g (12-14 oz) potatoes
• 1 large zucchini
• 1 medium Tropea onion (or any sweet red onion)
• 12-15 cherry tomatoes
• 12-15 pitted Taggiasca olives (or Kalamata olives)
• 1 tbsp rinsed capers
• 2 garlic cloves
• 4-5 sprigs fresh oregano
• 5 tbsp extra virgin olive oil
• salt
• freshly ground black pepper
• zest of ½ lemon (optional)

Directions

1. Preheat the oven to 190°C (375°F) fan.
2. Pat the fish dry, score both sides three times and lightly season the cavity with salt. Place one garlic clove and a sprig of oregano inside the fish.
3. Slice the potatoes very thinly (about 2-3 mm) using a mandoline. Thinly slice the onion and cut the zucchini into 3 mm rounds. Halve the cherry tomatoes.
   Season the potatoes, onion and zucchini with olive oil, salt, pepper and a few oregano leaves.
4. Arrange the vegetables in a single layer inside a large roasting tray and bake for 10 minutes.
5. Place the sea bass on top of the vegetables and scatter the cherry tomatoes, olives, capers and remaining garlic around the fish. Drizzle with a little more olive oil.
6. Continue roasting until the fish reaches an internal temperature of 60°C (140°F), about 20-25 minutes, depending on its size.
7. Transfer the fish to a serving platter and let it rest for 3 minutes.
8. Meanwhile switch the oven to the broiler (grill) and cook the vegetables for another 5 minutes until the potatoes develop a light golden crust.
9. Finish with fresh oregano and a little grated lemon zest before serving.

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Notes

• 60°C (140°F) is the ideal internal temperature for moist, flaky sea bass.
• Thin potato slices cook evenly and don’t require a long pre-roast.
• Removing the fish before the final grilling step allows the vegetables to brown without overcooking the fish.
• Use a large roasting tray so the vegetables roast instead of steaming.