Rosemary-Seared Sea Bass with Young Potatoes
A whole sea bass (dorado) roasted with rosemary and lemon, served alongside baby potatoes on the same baking tray.
- Time
- 45 min
- Serving
- 629 kcal
- Ingredients
- ≈ $8.19
- Protein
- 77 g
Ingredients
- 1 Sea breampack 500 g ≈ $9.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 400 g
- 2 New potatoes≈ $2.50 per kg 200 g
- 3 Lemon≈ $4.70 per kg 40 g
- 4 Fresh rosemarypack 20 g ≈ $2.00 3 g
- 5 Olive oil 10 ml
- 6 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat the oven to 400°F (200°C). Line a 12x16-inch baking tray with parchment paper.
Scrub the baby potatoes, halve them, toss with half the oil and a pinch of salt, and place them along one edge of the tray.
Roast the potatoes for 15 minutes until they develop a light crust.
Pat the sea1 bass dry, season the cavity and skin with salt, brush with the remaining oil, and stuff it with lemon3 slices and rosemary sprigs.
Transfer the fish to the empty side of the tray and roast for 20 minutes until the flesh is opaque and flakes easily, and the potatoes are tender.
Let it rest for 5 minutes before serving with a lemon3 wedge.
Tips
- Why it works
- Salt the fish inside early to draw out moisture, so it crisps better and stays juicy. Pat it dry first to help the skin brown evenly.
- Substitutions
- Use 1 tbsp dried rosemary instead of fresh, or swap lemon for 1 tbsp vinegar if you prefer a sharper taste.
- Common mistakes
- Overcooking makes the fish opaque and rubbery; check doneness when it flakes easily with a fork at 15 minutes.
- Storing and reheating
- Eat fresh or refrigerate for 1 day; reheat gently in a pan with a splash of water to avoid drying.
- Serve with
- Pair with a simple green salad and a glass of white wine for a light but satisfying weeknight dinner.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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