Whole Baked Fish with Watercress & Chilli Salsa

Whole Baked Fish with Watercress & Chilli Salsa

Here’s a quick, easy and delicious way to cook a whole fish. Perfect for sharing with the family.
cooking time imageCooking time - 45 mins
serves imageServes - 6

Ingredients 

  • 750g/26oz new potatoes, sliced
  • 1 sea bass (around 1.5kg/ 53oz), gutted, scaled and gills removed
  • 1 tbsp olive oil
  • 2 garlic cloves, unpeeled, bashed
  • 1 lemon, sliced
  • 350g/12oz cherry tomatoes

For the salsa

  • 80g/2.8oz watercress
  • 25g/0.8oz parsley
  • 25g/0.8oz coriander
  • 1 red chilli, deseeded and sliced
  • 1 tbsp capers
  • 150ml/5fl. oz extra virgin olive oil
  • 1 garlic clove, crushed
  • 1 lemon, juiced

Method 

  • Preheat the oven to 220°C/428°F. 
  • Add potatoes to a saucepan of salted boiling water and cook for about 5 minutes. Drain and set aside. 
  • Slash the flesh of the sea bass in a criss-cross pattern on both sides, then marinate the fish with olive oil, sea salt and black pepper. Rub it in to ensure it is spread evenly.
  • Place the garlic clove and lemon slices into the cavities of the sliced fish. 
  • Lay the potatoes flat into your Whatever Pan. Add the tomatoes and season. Place fish on top and cook for about 20 - 25 mins.
  • Remove fish carefully and keep warm. Pop the potatoes and tomatoes back in the oven for another 10 mins. 
  • To make the salsa, place the watercress, herbs, chilli and capers into a food processor and blend until finely chopped. Pour some of the extra virgin olive oil and blend a little more.
  • Transfer the chilli salsa to a dish then, add the remaining oil, lemon juice, garlic and season to taste. 
  • Spread the chilli salsa all over the fish. Serve and enjoy!

Ingredients 

  • 750g/26oz new potatoes, sliced
  • 1 sea bass (around 1.5kg/ 53oz), gutted, scaled and gills removed
  • 1 tbsp olive oil
  • 2 garlic cloves, unpeeled, bashed
  • 1 lemon, sliced
  • 350g/12oz cherry tomatoes

For the salsa

  • 80g/2.8oz watercress
  • 25g/0.8oz parsley
  • 25g/0.8oz coriander
  • 1 red chilli, deseeded and sliced
  • 1 tbsp capers
  • 150ml/5fl. oz extra virgin olive oil
  • 1 garlic clove, crushed
  • 1 lemon, juiced

Method 

  • Preheat the oven to 220°C/428°F. 
  • Add potatoes to a saucepan of salted boiling water and cook for about 5 minutes. Drain and set aside. 
  • Slash the flesh of the sea bass in a criss-cross pattern on both sides, then marinate the fish with olive oil, sea salt and black pepper. Rub it in to ensure it is spread evenly.
  • Place the garlic clove and lemon slices into the cavities of the sliced fish. 
  • Lay the potatoes flat into your Whatever Pan. Add the tomatoes and season. Place fish on top and cook for about 20 - 25 mins.
  • Remove fish carefully and keep warm. Pop the potatoes and tomatoes back in the oven for another 10 mins. 
  • To make the salsa, place the watercress, herbs, chilli and capers into a food processor and blend until finely chopped. Pour some of the extra virgin olive oil and blend a little more.
  • Transfer the chilli salsa to a dish then, add the remaining oil, lemon juice, garlic and season to taste. 
  • Spread the chilli salsa all over the fish. Serve and enjoy!

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