Main: Baked sea bass with salsa verde, potato rösti (Ben Humphreys)

Published: Tuesday, 2 October 2007, 2:06PM

INGREDIENTS
• olive oil
• Bunch parsley
• Bunch basil
• 2 anchovies
• 2 tbsp capers
• 1 green chilli
• 2 cloves garlic
• 6 large maris piper potatoes
• 10 cherry tomatoes
• 1 whole sea bass, head removed and gutted.
• 1 large broccoli
• Sea salt and ground black pepper
• 1 lemon

METHOD

OVEN - 190 DEGREES C

1. To make the salsa, chop the parsley, basil, anchovies, capers, chilli and garlic, place in a bowl and mix together.
2. Grate the potatoes and shape the rosti then place in a lightly oiled baking tray and bake for 15 minutes at 190 degrees Celsius.
3. Place the cherry tomatoes on a separate baking tray and also bake for 15 minutes.
4. Make 3 slits in each side of the sea bass.
5. Place the fish on a lightly oiled piece of tin foil on a baking tray. Push some salsa into the slits. Fold the foil over the fish to form a parcel and transfer the fish to the oven for 10 – 15 minutes.
6. Boil the broccoli for 5 minutes then drain.
7. Remove the rosti and the fish from the oven.
8. To serve, place the broccoli, rosti and tomatoes on a plate. Arrange the fish on top and serve with lemon wedges and the remaining salsa in a ramekin on the side.