Ingredients
- 5 pound sea bass, whole
- 1 3/4 pound waxy potatoes
- 3 ounce black olives
- 2 ounce capers
- 3 tablespoon thyme leaves
- 2/3 cup dry white wine
Preparation
Baking Directions:
-Heat the oven to 425 F.
-Peel the potatoes and boil in salted water until just cooked.
Cut them lengthwise into 2-inch-thick slices.
Pit the olives.
Rinse the capers.
-Line a shallow roasting pan with baking parchment, drizzle with olive oil, and cover with potatoes.
Place the fish on top, and scatter over olives, capers, and thyme.
Push some inside fish and season.
-Put in the oven, and after five minutes pour over the wine and a little more oil.
Bake until the fish is cooked, about 20 minutes.
-Fillet the bass and divide into four portions.
Serve with potatoes, olives, capers, and the fish juices poured over.
