Roasted rosemary sea bass

Name: Roasted rosemary sea bass
Total time: 1800 s
Yield: 4 people
Cuisine: American
Ingredients: 6 medium potatoes, peeled; 1 cup Extra Virgin Olive Oil from Spain; 1 bunch fresh rosemary, stems removed; 1 cup pitted black olives; salt and freshly ground pepper; 4 boneless, skinless sea bass filets; 1 tablespoon extra virgin olive oil from Spain; cherry tomatoes; juice of 1 lemon; 1 bunch arugula

Olive Oils from Spain @oliveoilsspain

Spain

You deserve a great meal, and not only great, but healthy, too! Try this roasted sea bass, we're sure you'll love it. Treat yourself to something truly delicious, it's worth the extra effort!

Olive Oils from Spain @oliveoilsspain

Spain

You deserve a great meal, and not only great, but healthy, too! Try this roasted sea bass, we're sure you'll love it. Treat yourself to something truly delicious, it's worth the extra effort!

Saved

Ingredients

30 minutes

4 people

6medium potatoes, peeled
1 cupExtra Virgin Olive Oil from Spain
1 bunchfresh rosemary, stems removed
1 cuppitted black olives
salt and freshly ground pepper
4boneless, skinless sea bass filets
1 tablespoonextra virgin olive oil from Spain
cherry tomatoes
juice of 1 lemon
1 buncharugula

Saved

Steps

30 minutes

1

Preheat the oven to 390º F, cut the potatoes in slices and place them at the bottom of the tray. Add the rosemary, olives, salt and pepper. Drizzle some Extra Virgin Olive Oil from Spain over them.You can use parchment paper or aluminium foil brushed with olive oil to prevent them from sticking to the tray.
2

Cover the tray with two sheets of aluminum and bake the potatoes until they get soft (about 20 minutes).
3

Take off the aluminium foil and put the tray in the oven again for 10 minutes, until the potatoes turn slightly golden.
4

Baste the sea bass with Extra Virgin Olive Oil from Spain. Take the tray out of the oven and lay the fish over the potatoes next to each other.
5

Toss the cherry tomatoes on top of the fish, season lightly with salt and pepper, drizzle with some more Extra Virgin Olive Oil from Spain and put the tray back in the oven and cook for 15 or 20 minutes more, until the fish is cooked and slightly golden.
6

Dress the arugula with the juice and salt, mix well to coat the greens with all the flavors. Add the Extra Virgin Olive Oil from Spain and mix again. Put the arugula salad on top of the fish and serve.