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Sea Bass with Potatoes

February 27, 2013

One of my all time favourite fish recipes from the River Cafe. It’s easy and quick to prepare, but never fails to impress. I have added fennel to the recipe, which works very well.

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1 wild sea bass

waxy potatoes

small black olives (nicoise or arbequina)

olive oil


thyme leaves

dry white wine, 1 glass

fennel (optional)

Preheat the oven to 200C.

Peel and par boil the potatoes. Then cut into slices. Rinse the capers, slice the fennel.

Line a baking tray with baking parchment, scatter with potatoes, fennel, capers, olives and thyme leaves, drizzle with olive oil and place the fish on top.

Put into the oven, and after 5 minutes add the wine, then continue to bake for about 20 minutes, until the fish is cooked.

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