Ingredients
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4 whole Sea Bass, cleaned, from one of the Blue Island Fish Markets
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2 lemons
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2 tablespoons fresh thyme
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1-2 tablespoons dry rosemary
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1/2 teaspoon Cayenne pepper
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1/2 teaspoon tarragon
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8 cloves garlic, lightly crushed
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Zest and juice of a lemon
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4 medium size sweet potatoes, peeled and cut as if for chips (French fries) 1 x 1 cm sticks
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50 ml olive oil
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Salt
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Freshly ground pepper
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5-6 tablespoons olive oil (for serving)
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2 sliced lemons (for serving)
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Parsley leaves (for serving), finely chopped
Instructions
Purchase the cleaned fresh Sea Bass from one of the Blue Island Fish Markets.
Rub the fish with the lemons, season with salt and refrigerate until needed (it can be left for up to 6 hours). Preheat the oven to 180°C (fan). Mix the thyme, rosemary, cayenne pepper, tarragon, garlic, lemon zest, lemon juice, olive oil, salt and pepper in a large bowl.
Add the sweet potatoes to the bowl and stir. Place the potatoes in a large baking pan that takes them all in one layer and bake for about 15 minutes. Remove the pan for a while, stir the potatoes with a spatula, squash them a little and then put the fish in the pan. Put back in the oven for about 20 minutes or until the fish is done, without allowing it to get dry (the time varies depending on the size of the fish). Serve in dishes with olive oil, lemon slices and parsley leaves.
Bon appétit!
