Baked Sea Bass with Onions, Potatoes and Tomatoes
Gigliola this month chose for you a quick and easy dish: Sea bass (or sea bream) with Potatoes to match its wine selections: a Vermentino di Toscana IGT “Campofitto” from Serni Estate – Tuscany and a Verdicchio dei Castelli di Jesi “Tenuta del Cavaliere” from Marchetti Estate – Marche
- 4 sea bass or other fish about 4 pounds total
- 4/6 potatoes peeled and cut into slices
- 6 ripe tomatoes cut into pieces
- 3 medium onions, thinly sliced
- Parsley, fresh thyme and rosmery sprigs
- Olive oil, salt, black pepper, garlic
Put some olive oil in the bottom of a large roasting pan. Spread half the potatoes in the pan in a single layer and then add the tomatoes and the onions. Sprinkle with salt and pepper and add other layers of the ingredients. Scatter the garlic, thyme and rosemary on top and drizzle with some oil. Cover the pan with foil and bake for 30 minutes at 350.
Clean and rinse the fish and make three deep, cuts on each side of each fish. Sprinkle inside and out with salt and pepper. Uncover the roasting pan and lay the fish on top of the vegetables. Raise the oven temperature to 375. Bake about 12 minutes until the fish is opaque and flakes easily near its backbone. Drizzle with the remaining garnish with more thyme and rosemary sprigs and oil and serve.
These are the wines selected for you by Gigliola:
Vermentino di Toscana IGT “Campofitto”
Verdicchio dei Castelli di Jesi Classico Superiore DOC “Tenuta del Cavaliere”