Oven-baked Patatas Bravas with sea bass
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Cuisine
Spanish
Oven-baked Patatas Bravas with sea bass
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This summery Spanish dish of oven-baked potatoes topped with rich tomato sauce makes a great main meal served with sea bass.
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Ingredients
- For the tomato sauce
- 3 tbsp olive oil
- 1 onion peeled and finely chopped
- 2 garlic cloves minced
- 400 g | 14oz can chopped tomato
- 1 tbsp tomato puree
- 1 tbsp sugar
- 1 tsp sweet paprika
- pinch dried chilli flakes
- salt and freshly ground black pepper to season
- chopped fresh parsley to serve
- <br>
- 4 sea bass fillets
- 6 large Maris piper potatoes peeled and cut into small cubes
- olive oil
Instructions
- Blitz the tinned tomatoes and their juice in a food processor for 30 seconds.
- Prepare the tomato sauce. Heat the oil in a pan and sweat the onions for 5 minutes with a pinch of salt.
- Add the garlic, tinned tomatoes, paste, sugar and paprika and bring to a rolling simmer.
- Cook for 10 minutes until the sauce is slightly reduced. Taste, and season with salt and pepper.
- Heat the oven to 180C (350F). Drizzle olive oil over a large sheetpan and put in the oven to heat up.
- Peel and cube the potatoes and then pat dry with kitchen paper.
- Spread the potatoes on the prepared sheet pan, tossing to coat in the hot oil. Season with salt.
- Bake for 40 minutes, turning them over once or twice so that they crisp up evenly.
- Place the fish on an oiled tray and season with salt. Top each fillet with a spoonful of the sauce and bake for 15 minutes - just pop them in the oven with the potatoes towards the end of their cooking time.
- Top the crisp potatoes with the tomato sauce, add a pinch dried chilli flakes, and garnish with the chopped parsley.
- Serve either with the sea bass as a main or as a starter to share.
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