Sea bass with potatoes, capers and tomatoes
Sea bass of 2.1 kg
Cherry tomatoes 400g
Capers 30 g
Dry white wine 200ml
Lemons 1 piece
Parsley 20 g
4 cloves garlic
Olive oil 150ml
1. Cut the potatoes into slices 5 mm thick and boil in salted water. Tilt in a colander, then dry with paper towels and toss with 50 ml olive oil.
2. Pour onto a baking sheet and place in oven preheated to 180 degrees for thirty minutes. Add chopped tomatoes in half, rinsed capers from salt, top with gutted fish, salt and pepper it. Sprinkle the contents of the pan 50 ml of olive oil, wine and send it in the oven for another half hour.
3. When submitting remove fillets from the bones, put on a plate to the potatoes with capers and tomatoes, sprinkle the fish with lemon juice and parsley butter and garlic (parsley, garlic and 50 ml oil to break in a blender for two minutes and strain through a fine sieve ).