Baked sea bass with potatoes and sweet potato
Total time55 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 20 min · Cooking: 35 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 55 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 20 min · Cooking: 35 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 25 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Method
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Preheat the oven to 230°C. Peel the sweet potatoes, potatoes and red onion.
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Thinly slice the potatoes and sweet potatoes and cut the onion into thin strips. Spread them on a tray lined with baking parchment.
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Add salt, pepper and some of the extra virgin olive oil. Toss to coat the vegetables and roast for 20 minutes.
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Season the cleaned, opened sea bass. Place it on the bed of potato, sweet potato and onion and roast for another 10–15 minutes, depending on thickness.
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While the fish cooks, heat the remaining extra virgin olive oil in a frying pan. Add the chilli and chopped garlic cloves and cook briefly without burning.
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Add the chopped parsley and immediately remove the pan from the heat to preserve its aroma and colour.
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Remove the sea bass from the oven when the flesh separates easily but is still juicy. Spoon over the garlic, parsley and chilli oil.
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Drizzle with lemon juice just before serving and accompany each portion with the roasted potatoes, sweet potato and onion.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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