What you need
- 500g potatoes - the firm cooking kind or salad potatoes
- olives
- a whole sea bass (already gutted)
- 1 medium to large onion
- 1 lemon
- 1 carrot
- a bundle of tarragon
- butter ca 100g
- salt, pepper
- two cloves of garlic
Equipment
- sauce pan large
- baking tin or baking pan - so the sea bass can fit in as a whole
- a sieve
How you do it
- wash the spinach
- peel the onions and carrots and slice them
- wash/rinse the tarragon
- prepare the fish
- wash, rinse and dry with paper kitchen towels
- salt/pepper on the in and outside
- stuff the fish (if possible) with some of the tarragon, a slice of lemon and onions
- peel the potatoes and cook for 15-18min in salty water
- rinse and let dry/cool for another 15min - maybe smash them a little bit in the pot
- while waiting, melt the butter with a bit of tarragon and a slice of lemon
- preheat the over to 200C
- put the potatoes into the baking pan
- melt the butter with a bit of lemon zest or a slice of lemon and some of the tarragon.
- pour over the potatoes
- sprinkle the potatoes with salt and pepper (preferably rock salt or crystalline salt)
- bake for 30min until golden brown
- remove the pan from the oven and let it cool down for a few minutes
- turn the heat up to max e.g. 250C
- if the sea bass needs more seasoning, do it now.
- add the olives, bay leaves and lemon slices to the pan
- Then place the sea bass (skin up if it's filets) over the potatoes and return the pan into the oven for another 10min or so
- in the sauce pan melt butter and put the sliced/cut onions into it until they become translucent
- slice the garlic and add it to the mix
- then add the spinach and cook the whole this for ca 10min. The spinach will "collapse"