Sea Bass & Rosemary Potatoes Tray Bake with Salsa Verde

Salsa verde literally means green sauce and is the perfect accompaniment to fish. We love this tray bake with the fresh rosemary and lemon potatoes roasting at the bottom and our wonderful Mediterranean sea bass fillets baked on top.

Prep: 20 mins
Cook: 28 mins
Serves 2

Ingredients

• 2 x Caught & Delivered Sea Bass Fillets, defrosted
• 250g small waxy potatoes, very thinly sliced
• 100ml olive oil
• 1 tbsp rosemary, chopped
• 1 lemon, zested and sliced

Salsa Verde
• 1 garlic clove, crushed
• a handful of basil
• a handful of parsley
• 2 tbsp capers
• 100ml extra virgin olive oil

Method

1. Thinly slice the potatoes and the lemon and toss them in the olive oil, lemon zest and rosemary. Bake in the oven at 180c for 20 minutes. Season the sea bass fillets and lay them on top, taking one of the lemon slices and placing on the fish. Return to the oven and cook for a further 8 minutes.

2. To make your salsa verde simply whizz the ingredients together in a blender and set aside.

3. Serve the fish and potatoes with a generous drizzle of salsa verde.

Salsa verde is a flexible sauce. Try adding half a green chilli for a little kick or 2 anchovy fillets.