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Ingredients
- 4 tbsp butter
- 1 lemon, zested and juiced
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh thyme, chopped
- Salt and pepper
- 1 whole sea bass (approximately 500-600 grams), gutted and scaled
- 500g Ratte potatoes (or any baby potatoes), washed and sliced
- 2 tbsp olive oil
- 200g washed spinach leaves
- 1 tbsp olive oil
- 1 lemon, to garnish
- Preheat the oven to 200 degrees.
- For the lemon and herb butter: In a small bowl, mix the softened butter, lemon zest, lemon juice, chopped parsley, chopped thyme and salt and pepper until well combined. Set aside the lemon and herb butter at room temperature.
- To prepare the sea bass: Make four shallow diagonal cuts on each side of the sea bass. Season the sea bass inside and out with salt and pepper. Stuff the cavity of the fish with some of the prepared lemon and herb butter.
- For the Ratte potatoes: In a mixing bowl, toss the halved Ratte potatoes with olive oil, salt and pepper until they are evenly coated and then spread the seasoned potatoes on one side of a large baking tray lined with greaseproof paper. Place the seasoned and stuffed sea bass on the other side of the baking tray. Add a few dollops of the remaining lemon and herb butter on top of the sea bass.
- Place the tray in the preheated oven and bake for 25-30 minutes or until the sea bass is cooked through and the potatoes are golden and tender. Prepare the spinach in a separate bowl, toss the fresh leaves with olive oil, salt and pepper until coated. When the sea bass and potatoes have about five minutes left to cook, add the seasoned spinach to the baking tray, arranging it around the fish and potatoes. Return the tray to the oven and bake for an additional five minutes or until the spinach wilts.
- Carefully transfer the baked sea bass, Ratte potatoes and wilted spinach to a serving platter. Drizzle any pan juices over the fish and vegetables.
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