Baked sea bass with red onions, potatoes and bay leaf

Ingredients

For 1 serving

• Sea bass200 g
• Red onion1
• Potatoes200 g
• Extra virgin olive oil10 g
• Bay leavesto taste
• White wine30 ml
• Saltto taste
• Black pepperto taste

Contains: fish, sulphites,

Method

1. Heat a conventional oven to 200 °C. Peel the potatoes and slice them about 5 mm thick; peel the red onion and slice it thinly.
2. In a baking tray toss the potatoes and onion with the oil, salt, black pepper and torn bay leaves, then spread in an even layer.
3. Roast for 20 minutes, until the potatoes are nearly tender and starting to brown at the edges.
4. Meanwhile rinse the sea bass, pat it dry inside and out and salt it lightly inside too.
5. Lay the sea bass on the vegetables, pour the white wine into the tray and cook for another 15 minutes, until the flesh near the bone is white and lifts away easily.
6. Serve the sea bass with the potatoes and onions and a grind of black pepper.