Travel Reference
In-Depth Information
Sea bass with potatoes and tomatoes
This simple, layered dish is the perfect one-pan meal.
1 Start by heating the oil in the pan.
Add a layer of the onions followed
by the potatoes, then the tomatoes,
and finally, place the fish on top.
Sprinkle with the lemon juice, wine,
and capers (if using), and season with
salt and pepper.
SERVES 4
TIME TO COOK 20 MINS
2 tbsp olive oil
1 large red onion, finely sliced
4 potatoes, peeled and
finely sliced
4 tomatoes, sliced
2 Cook, covered with a lid over low
heat for about 20 minutes until the
fish is cooked and the flesh is no
longer translucent. (You could also use
any white fish steaks, but increase the
cooking time by 5 minutes, as they
will be thicker than fillets.)
4 small fillets of sea bass
juice of 1 lemon
1 large glass white wine
(about 1 cup)
1
⁄
2
jar of capers (optional)
salt and pepper
Simple to make, but with
sophisticated flavors, this
deliciously light supper dish is
perfect for a warm evening.
