Oven-Baked Sea Bass with Mushrooms and Thyme Potatoes
A hearty autumn oven dish with succulent sea bass, mushrooms and crispy potatoes, flavored with thyme and lemon. It comes together reliably on one sheet pan and suits the first cool evenings of the year.
By yumbelo · 2 servings · 40 minutes
Ingredients
- 300 g Sea bass fillet, skinless
- 400 g waxy potatoes
- 250 g button mushrooms
- 150 g cherry tomatoes
- 2 pc garlic cloves
- 1 bunch thyme
- 1 pc organic lemon
- 1 bunch flat-leaf parsley
- 2 tbsp olive oil
- salt
- pepper
Method
- Preheat the oven to 200 °C, top and bottom heat.
- Peel the potatoes and cut them into wedges about 1 cm thick. Place them on a baking sheet lined with baking paper with 1 tbsp olive oil, salt and pepper, and roast in the oven for 20 minutes.
- Clean the mushrooms and halve them. Halve the cherry tomatoes and strip the thyme leaves from the stems.
- Add the mushrooms, tomatoes, finely chopped garlic cloves and half of the thyme to the potatoes on the sheet, toss everything with the remaining oil and roast for another 10 minutes.
- Scrub the lemon under hot water, grate the zest and squeeze out the juice. Pat the sea bass dry, season it with salt and pepper and brush it with a little lemon juice.
- Lay the fish fillets on the vegetables, sprinkle them with lemon zest and the remaining thyme, and bake everything for 10 to 12 minutes, until the fish is just glossy-white at the centre and slightly flaky.
- Finely chop the parsley and sprinkle it over the fish before serving. Drizzle everything with a little lemon juice and serve straight from the oven.