BAKED SEA BASS WITH LEMON POTATOES & SAUTÉED SPINACH

By The Chef

Whole sea bream baked with lemon and herbs, served with golden lemon potatoes and garlicky sautéed spinach for a classic plate in 35–40 minutes.

INGREDIENTS
• 2 whole sea bass, cleaned and scaled (800 g total / 1.8 lb) - please note this can be done with any fish of your choice or availability.
• 3 tbsp olive oil (45 ml)
• 2 lemons: 1 sliced, 1 juiced (zest + 60 ml / ¼ cup juice)
• 600 g baby potatoes, halved (1.3 lb / 21 oz)
• 200 g baby spinach (7 oz)
• 3 cloves garlic, minced
• 1 tsp dried oregano (5 g)
• Salt and pepper to taste
• Fresh parsley for garnish

STEP-BY-STEP COOKING INSTRUCTIONS
1. Preheat oven to 200°C / 400°F. Toss potatoes with 2 tbsp olive oil, lemon zest, salt, and pepper; roast 20–25 minutes until golden.
2. Stuff sea bass cavities with lemon slices, season outside with oregano, salt, pepper, and drizzle with 1 tbsp olive oil.
3. Place fish on a baking tray and roast 12–15 minutes until flesh flakes and skin is crisp.
4. While fish roasts, heat a pan with 1 tbsp olive oil, sauté garlic briefly, add spinach and cook until wilted; season with lemon juice, salt, and pepper.
5. Plate lemon potatoes, top with baked sea bream and a side of sautéed spinach; garnish with parsley.

HELPFUL COOKING TIPS
1. Parboil potatoes 5 minutes before roasting for extra‑crispy edges.
2. Pat fish dry and oil skin to help it crisp in the oven.
3. Use room‑temperature fish to ensure even cooking.
4. Add a splash of white wine to the baking tray juices for extra depth.
5. Squeeze fresh lemon over the fish just before serving for brightness.
6. Variation: use whole snapper or branzino; toss potatoes with rosemary for an aromatic twist.

PREP & COOKING TIMES
• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Total Time: 35–40 minutes

NUTRITIONAL INFORMATION (PER SERVING, 2 SERVINGS)
• Calories: ~620 kcal
• Protein: 44 g
• Carbohydrates: 48 g
• Fat: 24 g
• Fiber: 6 g

BAKED SEA BASS WITH LEMON POTATOES & SAUTÉED SPINACH

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