Whole Roast Jazzy Potatoes with Sea Bass, Tomatoes and Thyme
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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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