Dinner · THE RIGHT TOOL FOR THE JOB
Sea bass with fennel, orange & potatoes
Sweet roasted fennel, citrus juices and sea bass with crisp skin.
- Serves
- 4 generously
- From scratch
- 60 min
- Bimby
- Not needed
Ingredients
Metric quantities · weights after peeling and trimming unless stated
- 800 g sea bass fillets, boneless, skin on, pin bones removed
- 800 g potatoes, scrubbed, 5 mm slices
- 400 g fennel bulbs, thin wedges
- 1 oranges
- 30 ml olive oil
- 10 g parsley, chopped
- 3 g salt
Method
Roast the vegetables
Oven + large baking tray
Heat oven to 200°C fan. Toss potatoes and fennel with 20 ml oil and 2 g salt. Spread thinly on a tray; roast 30–35 minutes, turning once, until almost tender.
Prepare the fish
Board
Pat fish skin dry. Finely grate a little orange zest, avoiding white pith, and squeeze the orange. Check each fillet carefully for pin bones.
Finish the tray
Oven
Pour orange juice around the vegetables and sprinkle zest over them. Lay fish skin-up on top, brush with remaining oil and season with remaining salt. Roast for 10–14 minutes until the thickest part is opaque and flakes, ideally checking 70°C for 2 minutes.
Serve
Warm plates
Divide vegetables between plates, set fish on top and add parsley. Spoon the orange roasting juices around the fish to preserve the skin texture.
Kitchen notes
Dinner only. Contains fish. Robalo is the local name for sea bass; dourada fillets are a practical alternative. A wide tray prevents the vegetables steaming in a pile.
Original recipe development draft; not yet kitchen-tested. Timings and manual Bimby settings are starting points: check texture and doneness. These are not official Guided Cooking programmes.