Some sea bass… and an apology

Recipe: Roasted slashed fillet of sea bass stuffed with herbs, baked on mushrooms and potatoes with salsa verde


Somehow, a couple of days has turned into a couple of weeks without me noticing.


Sorry about that, blog.


I have been a little preoccupied, I guess.


Hope you didn’t miss me too much.


Look – I brought you a recipe, from Jamie Oliver when he wasn’t trying to get political, when he just cooked nice things.


I hope you like it…





Recipe: Roasted slashed fillet of sea bass stuffed with herbs, baked on mushrooms and potatoes with salsa verde

from Jamie Oliver’s ‘The Return of the Naked Chef’


4 x 225gr/8oz sea bass fillets
1 handful mixed herbs (green or purple basil, flat-leaf parsley, thyme), roughly chopped
1kg/2 1/2 pounds potatoes scrubbed
Olive oil
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
3 knobs butter
455gr/1lb mixed, preferably wild, mushrooms, torn
3 lemons
1 recipe salsa verde, see below

Preheat the oven to 240C/475F/Gas 9.

Put a bit of greaseproof paper on the bottom of a baking tray, rubbed with olive oil.

Slash the fish fillets about half way down and stuff with the herbs.

Wash the potatoes and slice them lengthways, just under a 1/2-inch thick. Dry them off with kitchen paper and very lightly coat them in olive oil. Mix in half of your finely chopped garlic, season with salt and pepper, then lay them out in one layer on the tray. Cook the potatoes in the oven for around 15 minutes until just cooked. Remove and put to one side.

In a pan add the remaining garlic with 2 good knobs of butter and a good lug of olive oil. Fry your mixed mushrooms and season until tasty. If water comes out of them just continue cooking until it evaporates. Take the pan off the heat, squeeze in the juice from 1 lemon and stir in another knob of butter. Now scatter the mushrooms over the potatoes and kind of rub them in on top, underneath, all over. Place your sea bass fillets on top.

Bake in the oven for 12 to 15 minutes, depending on the thickness of the fish. Remove the tray, cover the top with foil and let sit for about 5 minutes during which time all the juices will run out onto the potatoes. Serve it with salsa verde, half a lemon each and a crisp white wine.

Salsa Verde –

The secret of a good salsa verde is to chop all the ingredients very finely and to use it the same day, as it doesn’t tend to keep for long, even in the fridge. A fantastic accompaniment to any grilled meat or fish. Particularly good with the sea bass recipe.

2 cloves garlic, peeled
1 small handful of capers
1 small handful pickled gherkins (the ones in sweet vinegar)
6 anchovy fillets
2 large handfuls flat-leaf parsley, leaves picked
1 bunch fresh basil, leaves picked
1 handful fresh mint, leaves picked
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
8 tablespoons best quality olive oil
Sea salt and freshly ground black pepper

Finely chop the first 7 ingredients and put them into a bowl. Add the mustard and red wine vinegar then slowly stir in the olive oil. Balance the flavors with freshly ground black pepper and, if necessary, sea salt and a little more red wine vinegar.


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