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Sea Bass, Lemon Roasted New Potatoes & Fennel

4th May 2020 by Louise
Sea bass Lemon Roasted New Potatoes & Fennel
Sea bass, Lemon Roasted New Potatoes & Fennel

This Sea bass with lemon roasted new potatoes & fennel dish is a really simple and easy recipe however that doesn’t mean it’s lacking in flavour.  Just a few ingredients mixed together, baked in the oven and they are transformed.  Zesty lemon and sweet aniseed from the fennel, combined with garlic and olives makes for a really flavour packed fish dish.

Sea bass, Lemon Roasted New Potatoes & Fennel
Print Recipe

Sea bass, Lemon Roasted New Potatoes & Fennel

Prep Time25 minutes mins
Cook Time1 hour hr 10 minutes mins
Total Time1 hour hr 35 minutes mins
Course: Dinner
Servings: 5 people

Ingredients

  • 5 Sea bass fillets depending on the size of the fillets
  • 1.2 kg small new potatoes scrubbed clean
  • 3 fennel bulbs thinly sliced
  • 3 slim leeks sliced thickly at an angle
  • 2 ½ lemons or 90 ml lemon juice
  • 3 garlic cloves chopped
  • 80 ml olive oil
  • 1 tsp oregano
  • 70 g pitted kalamata ol
  • 10 g butter
  • 1 tbsp chopped parsley

Instructions

  • Preheat the oven to 190Cfan. Begin by thickly slicing the new potatoes. Place them in a single layer in a roasting tin. Add the lemon juice, chopped garlic and olive oil. Add 250ml water. Season with salt and pepper and add the oregano. Bake in the oven for 35 minutes. Remove the potatoes from the oven and add the fennel, leeks and olives. Give it a good stir to coat all the vegetables. Place the baking tray back in the oven and bake for a further 35 minutes, increase the oven temperature to 200C in the last 10 minutes. The potatoes should be golden and the liquid evaporated.
  • Have a large frying pan heating on the stove to high with a little olive oil. Cut the fillets in half if they’re large. Season with salt and pepper on the skin side and place skin side down in the pan. Don’t crowd the pan, cook in batches if necessary. Add a small nob of butter to the pan and lower the heat to medium high, continue to cook until you can see the thinner part of flesh looks cooked. In other words cook the fish 80 percent of the time on the skin side.
  • Flip the fillets over and turn the heat off. The residual heat will cook them through perfectly. Remove the vegetables from the oven and place on a large plate. Place the fish fillets on top and serve immediately.

Tips:

  • Replace the leeks with a medium finely sliced onion, combine with the potatoes at the first stage.
  • Substitute the fennel with 2 thickly sliced courgettes.
  • Sea bream or mackerel would work equally well as an alternative.

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Category: Dinner, Fish, Gluten-Free, Healthy, Spring, Summer
Previous Post:Swedish Midsummer Berry CakeSwedish Midsummer Berry Cake
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PUBLICATION DAY! My new book, Buns, Sweet and Simp PUBLICATION DAY! My new book, Buns, Sweet and Simple Bakes, is out now!

Thank you @scleworth for giving me this amazing opportunity and to everyone else involved in the making of the book @kimlightbody_photo @wilko_anna @emilylapworth @clairehrochford @tamara_vos @georgiasrudd 
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One of my lovely followers in Malaysia has been ba One of my lovely followers in Malaysia has been baking this ruisleipä (Finnish Rye Bread) and mentioned she wasn’t getting many of those lovely cracks on top — so I’ve tweaked the recipe slightly to help bring them out.

This is a nourishing, no-nonsense loaf: dark, dense, and full of goodness. I start by scalding the rye flour (a bit like tangzhong and a traditional technique in Finland and Sweden) which brings out its natural sweetness and gives the crumb a gentle softness. Slow-fermented and full of flavour — perfect with butter or a slice of cheese.

And just two days to go until my book BUNS: Sweet and Simple Bakes is out! 🥳 Updated recipe is in the link in my profile.

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Absolutely thrilled to be featured in the beautifu Absolutely thrilled to be featured in the beautiful Simply Scandi magazine! It’s full of all things Scandi – stunning interiors, serene gardens, inspiring places to stay, delicious recipes to try, and a lovely feature on me and how I’ll be spending this summer. Such a joy to be part of this gorgeous publication. The buns you see here are Brown Butter and Vanilla – find the recipe on page 64.

📌Publication day 8th May, but you can preorder via the link in my profile.

Portrait by @pauladyerphotography 
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Sorry, it’s been a while since I posted — I’ Sorry, it’s been a while since I posted — I’ve been grieving the loss of my father. It’s all part of life, I know, but it doesn’t make it any easier. That said, I’m slowly easing back in, and wanted to share this recipe from my archive. 

Wild garlic’s still around, so why not give these Wild Garlic Sourdough Flatbreads a try?
 
Recipe’s in the link in my bio. 🌱

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Happy Easter everyone! #easter2025 #eggs #tulips Happy Easter everyone!

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Easter prep didn’t quite go to plan this year, s Easter prep didn’t quite go to plan this year, so I’m posting this a little later than I’d hoped (better late than never) In Sweden, saffron isn’t just used at Christmas – it makes an appearance at Easter too! This simple saffron and cardamom cake is full of flavour and brings a touch of spring celebration with a gorgeous golden-yellow hue. I will share the recipe to my blog in the next few days. 
Wishing you a lovely Easter, however you’re spending it!

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