Whole-baked Sea Bass with Tenderstem® Broccoli Print E-mail
Written by Womans World, 2008   
A round fish with firm flesh, a delicate flavour and only a few small bones. Most sea bass is now farmed, but if you can buy wild, line-caught fish they have the best flavour. The skin of sea bass is excellent to eat but all the tough scales must be removed.

Serves 4

800g (1 3/4lb) new potatoes sliced in half lengthways
4 tbsp olive oil
4 sprigs rosemary
salt and cracked black pepper
4 x 350g (13oz) whole sea bass, scaled and gutted (ask your fishmonger to do this)
4 tbsp olive oil
salt and cracked black pepper
300g (11 oz) Tenderstem® broccoli
50g (2oz) unsalted butter
1 clove garlic finely chopped
4 anchovy fillets, chopped
small bunch of parsley shredded
cracked black pepper
1 lemon cut into 4 wedges

Preheat the oven 220°C (425°F) gas mark 7. Parboil the new potatoes for 5 minutes, then drain. Place in a non-stick oven tray and mix with the olive oil and rosemary. Season with salt and pepper and place in the oven for 20 minutes.

Score the skin of the sea bass with a sharp knife, rub with olive oil and season with salt and pepper. Place on a non-stick baking tray and place in the oven for 15 minutes. The fish is cooked when the flesh comes away from the bone with ease.

Meantime bring a medium-sized pan of salted water to the boil. When the potatoes and sea bass are cooked, remove from the oven and keep warm. Place the broccoli in the boiling water, cook for 1 minute and drain.
Divide the fish, potatoes and broccoli between 4 plates.

In the tray that the fish was in, heat the butter until it starts to brown. Add the garlic and anchovies and cook for 30 seconds. Stir in the parsley and season with pepper (do not add more salt as the anchovies are preserved in salt).

Pour the butter over the fish and broccoli and serve with a wedge of lemon.
 
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