This recipe, though, is a doddle. The fish is cooked in the oven on a luxurious bed of potatoes and mushrooms and you have a delicious meal with no tricky stuff. It’s important to spread the potatoes and mushrooms out well in a large roasting tin so they brown and don’t steam.
- 600 g new potatoes, unpeeled
- 400 g mushrooms (a mixture is good), thickly sliced
- 75 ml olive oil, plus extra for rubbing on the fish
- a few sprigs of thyme, or lemon thyme if you can get it
- 3 garlic cloves, finely chopped
- ½ grated lemon juice
- 4 sea bass fillets, 100–150 g each
- salt and black pepper
- Preheat the oven to 200°C/180°C Fan/Gas 6.
- Put the potatoes in a saucepan and cover them with water. Bring the water to the boil and simmer the potatoes for 7–8 minutes, until they’re half way to being cooked through. Drain and slice them thickly.
- Take a large roasting tin and line it with foil if you like. Add the potatoes and mushrooms, spreading them out evenly in a single layer. Drizzle over the olive oil, then add the thyme or lemon thyme, garlic and lemon juice and zest. Season generously.
- Roast the mushrooms and potatoes in the oven for about 15 minutes, by which time they should be browning around the edges.
- Rub the skin of the sea bass fillets with olive oil, then season them with salt and pepper. Place the fillets on top of the mushrooms and potatoes, skin-side up, and put the tin back in the oven. Roast for 8–10 minutes, depending on the thickness of the fillets, until the fish is just cooked through. Serve immediately.