Baking a big piece of meat or a large fish on top of a layer of potatoes is a reliable way of ensuring they stay moist. The juices from the roast are soaked up by the potatoes, making sure that not a drop of flavor is wasted. Large fish such as sea bass and sea bream can be cooked in this way, as can Cornish mullet. Line-caught, ocean-friendly sea bass is not too difficult to find. I reckon on a 2-pound (1kg) fish being enough for two.
Recipe information
Yield
enough for 2
Ingredients
For the Fish
For the Potatoes
Preparation
Step 1
Preheat the oven to 400°F (200°C). Slice each potato three or four times. If you do this lengthwise you will end up with long, elegant pieces. Warm a couple of tablespoons of olive oil in a roasting pan over medium-high heat, then put the potatoes in and let them color on both sides. They cook best if you leave them alone for several minutes in between stirring. You want them to be pale gold on both sides. Cut the lemon in half, then into thick segments. Add to the potatoes with the anchovy, and a grinding of black pepper and then pour over the stock.
Step 2
Lay the fish on top of the potatoes, brush with a little olive oil, then add the herbs and a mild seasoning of salt and black pepper. Bake in the preheated oven until the flesh will slide easily away from the bone in big juicy pieces. This will take a matter of twenty-five to thirty minutes. Serve the fish with the potatoes and spoon over the stock.
