Roast Sea Bass and Potato Traybake

30 MINS

55-70 MINS

4

METHOD

1.    Preheat the oven to 180°C/160°C fan/gas mark 4. Place the potatoes in a pan of salted water, bring to a boil, and cook for 15-25 minutes until tender. Drain the potatoes, then leave them in the colander for a few moments to steam dry.

2.    Transfer the potatoes onto a board and lightly bash them with a heavy object (the base of the pan works well). Avoid mashing; just flatten slightly to expose the flesh for crisping.

3.     Drizzle half the olive oil into a large roasting tray. Arrange the potatoes evenly across the tray, then scatter over the lemon zest, fennel seeds, and garlic cloves. Season generously with salt and pepper. Drizzle with the remaining olive oil and roast for 45-60 minutes, or until golden, crisp, and crunchy.

4.     In a dry frying pan over medium heat, toast the sunflower seeds for a few minutes, stirring regularly, until fragrant. Let them cool, then grind to a fine consistency using a mini food processor or pestle and mortar, along with the garlic, cheese, and a pinch of salt. 

5.     Add the basil leaves and continue processing or pounding until well chopped. Gradually mix in the olive oil until combined and smooth. Adjust seasoning as needed, then transfer the pesto to a bowl (this can be prepared in advance).

6.     Cut the sea bass fillets into 5cm-wide pieces. Remove the potatoes from the oven and coat the fish pieces in the lemony, garlicky oil from the tray. Arrange the fish skin-side up on and around the potatoes. Return to the oven and roast for an additional 8-10 minutes, or until the fish is just cooked through.

7.     Take the tray out of the oven and generously dollop the pesto over the potatoes. Scatter with shaved pecorino and fresh rocket. Serve the tray straight to the table for a vibrant, delicious centerpiece.