Lemon Ginger Sea Bass with Roasted Baby Potatoes
- 2 fillets sea bass (descaled and pin-boned)
- 250 g baby potatoes (halved)
- 1 red chilli finely sliced
- 2 cm piece of fresh ginger
- 4 garlic cloves
- 2 tsp dried oregano
- 1 lemon (juice of)
- 2 tbsp olive oil
- 200 g green veg of your choice
Preheat the oven to 220 degrees
Place the halved baby potatoes in an ovenproof dish and toss with 1 tbsp of olive oil. Add some salt and pepper. Cover with tin foil.
Place the potatoes in the oven and set a timer for 25 minutes.
Whilst the potatoes are in the oven, prepare the seabass fillets by laying them in another ovenproof dish flesh-side down. Squeeze the lemon juice over the fish, then sprinkle over the crushed garlic, grated ginger and finely sliced red chilli. Remove the pith and seeds from the chilli if you don't want it too hot. Cover with tin foil.
When the timer goes off for the potatoes, remove them from the oven and remove the tin foil. Toss them around a bit. They should already be starting to brown. If they are particularly small potatoes, you might need to adjust the cooking time to a little bit less.
Now, place both dishes in the oven and bake for another 12-15 minutes until the fish is thoroughly cooked. This time, you are cooking the potatoes without the tin foil on top.
In this 15 minutes, you can prepare some green vegetables to go with the meal if you want.
Remove everything from the oven and serve on two plates. Sprinkle the potatoes with the dried oregano right at the last minute to add flavour.