Sea bass with seasoned vegetables

Name: Sea bass with seasoned vegetables (Bar et légumes assaisonnés)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Serves: 4
Cuisine: French
Ingredients: 1 x 2 kg (4½ lb) whole sea bass or 2 smaller ones, gutted; 6 carrots, peeled and cut into lengths; sea salt and freshly ground black pepper; 2 garlic bulbs; 3 leeks, trimmed and cut into lengths; 4 tbsp olive oil; 1 lemon, sliced; 1 kg (2 lb 4 oz) Roseval potatoes, or other small variety, cut into wedges; bunch of parsley stalks

Bar et légumes assaisonnés

Preparation info

Serves:
4

Difficulty
Medium
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.

Ingredients

4 tbsp olive oil
1 kg (2 lb 4

Europe
France
Aquitaine
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

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