WHOLE SEA BASS RECIPE - JOSÉ PIZARRO

Whole sea bass baked with anchovy and garlic potatoes  

Serves 2  

120ml extra virgin olive oil  

2tbsp chilli oil  

1 lemon 

3 tbsp chopped fresh oregano  

1kg large waxy potatoes, such as Desiree or Charlotte, peeled 

4 large garlic cloves, thinly sliced  

8 anchovy fillets in olive oil, drained and sliced  

1 x 800g whole cleaned seabass 

3 fresh bay leaves 

Sea salt flakes and freshly ground black pepper  

Preheat the oven to 220C/fan 200c/Gas Mark 6.  

In a bowl blend the extra virgin olive oil with the chilili oil, some salt, the juice of half the lemon and the chopped oregano.  

Thinly slice the potatoes to pound coin thickness and put them in a roasting tin. Pour over half the dressing and toss together with the sliced garlic and anchovies. Season with black pepper and cook in the oven for 15 minutes.  

While this is cooking, prepare the fish. Score the flesh of the fish 3 times on each side. Season the cavity with salt and pepper. 

Remove the potatoes from the oven and turn them then place the fish on top. Slice the rest of the lemon thinly. Fill the cavity with the lemon slices and bay leaves then pour the rest of the dressing into and onto the fish.  

Return to the oven and roast for 15 minutes then serve.