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Jazzy Potatoes

Whole Roast Jazzy Potatoes with Sea Bass, Tomatoes and Thyme

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Rate this recipe 2.2/5 (57 Votes)

Ingredients

  • 300g Jazzy potatoes
  • 4 large tomatoes
  • halved
  • 4 garlic cloves
  • skin on
  • Small bunch of lemon thyme
  • 6 shallots
  • peeled
  • 2 tbsp olive oil
  • 2 - 4 sea bass fillets
  • depending on how hungry you are (or any white fish such as Coley
  • though they may need to be cooked for slightly longer. The fish is cooked when it’s opaque and flakes easily.)
  • 1 lemon

Details

servings 2
Level of difficulty Average
Preparation time 5mins
Cooking time 35mins
Cost Average budget

Preparation

Step 1

Heat the oven to 200°C. Put the potatoes, tomatoes, garlic, shallots, and thyme in an oven tray. Drizzle over 1.5tbsp olive oil, season and toss everything well.

Step 2

Roast on the top shelf for 20 minutes.

Step 3

Pat the fish dry then drizzle with the remaining oil and season with a little black pepper. Shake the pan to jiggle everything around then lay the fish on top.

Step 4

Reduce the heat to 180°C and cook for 10 minutes until the fish is cooked through and flakey and the potatoes are tender.

Step 5

Squeeze over some lemon juice and serve.

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