Sea bass with seasoned vegetables

Bar et légumes assaisonnés

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      55 min

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

Sea bass has such a delicate flavour; this simple method of cooking is ideal for this fine fish. Roseval potatoes, from France, have a vivid carmine skin that contrasts with the yellow, waxy flesh, often with a pink blush. They have a truly superb flavour, but any other small variety of potato could be used if you cannot source them.


  • 4 tbsp olive oil
  • 1 kg (2 lb 4


Preheat the oven to 180°C/350°F/Gas 4. Pour the oil into a large roasting pan and toss the potatoes in the oil. Cut the garlic bulbs in half across their width and add to the pan. Place the pan in the oven and