Grilled bass with potatoes and lime recipe

12 ratings Rate
  • Serves 4
  • 25 mins to prepare and 55 mins to cook
  • 365 calories / serving
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Preheat the oven to 200°C.

Parboil the potato in a large saucepan of salted, boiling water for 10 minutes. Drain and allow to cool to one side.

Butterfly the sea bass with a sharp knife (you can ask your fishmonger to do this for you). Drizzle half of the olive oil inside the fish and stuff with half the parsley. Season the insides well. Make a few diagonal slashes in the skin of the fish.

Rub the rest of the olive oil and parsley into the slashes. Season well and sit in a roasting tray. Pour over half the lime juice. Roast for 30 minutes uncovered.

Remove the fish from the oven and cover well with tin foil. Melt the butter in a large frying pan set over a moderate heat. Add the diced potato once the butter stops foaming. Sauté for 4-5 minutes until golden brown in colour all over, tossing and stirring frequently.

Drizzle the roast sea bass with the rest of the lime juice. Carefully lift onto serving platters and serve the sautéd potatoes on top and around. Tie the lime halves in rinsed pieces of muslin and serve on the side.

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  • Ingredients

  • 50ml olive oil
  • 20g butter
  • 2 whole sea bass, gutted
  • 500g Maris Piper potatoes, peeled and diced
  • 2 limes halved + juice of 2 limes
  • small handful parsley leaves, roughly chopped
  • salt
  • pepper
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  • Energy 1523kj 365kcal 18%
  • Fat 20.7g 30%
  • Saturates 5g 25%
  • Sugars 1.2g 1%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 21.1g Protein 22.2g Fibre 2.4g


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