|
Ingredients :
Serves 2
-
450g / 1lb potatoes, peeled and thinly
sliced
-
1 large onion, peeled and thinly sliced
-
salt and freshly ground black pepper
-
300ml / ½ pint fish or vegetable stock
-
75g / 3oz butter or margarine
-
350g / 12oz sea bass fillets
-
sprigs of fresh flat-leaf parsley, to
garnish
|
 |
|
Method :
-
Preheat the oven to 200°C/400°F/Gas
Mark 6. Lightly grease a shallow 1.4 liter / 2½ pint baking dish with
oil or butter. Layer the potato slices and onions alternately in the
prepared dish, seasoning each layer with salt and pepper.
-
Pour the stock over the top, then cut 50g
/ 2oz of the butter or margarine into small pieces and dot over the top
layer. Bake in the preheated oven for 50-60 minutes. Do not cover the
dish at this stage.
-
Lightly rinse the sea bass fillets and
pat dry on absorbent kitchen paper. Cook in a griddle, or heat the
remaining butter or margarine in a frying pan and shallow fry the fish
fillets for 3-4 minutes per side, flesh side first. Remove from the pan
with a slotted spatula and drain on absorbent kitchen paper.
-
Remove the partly cooked potato and onion
mixture from the oven and place the fish on the top. Cover with tinfoil
and return to the oven for 10 minutes until heated through. Garnish
with sprigs of parsley and serve immediately.
|
|