Fish and seafood
Spanish oven-baked Patatas Bravas with sea bass
This summery Spanish dish of oven-baked potatoes topped with rich tomato sauce makes a great main meal served with sea
- Serves 4 servings
- Prep 10 minutes
- Cook 55 minutes
- Total 1 hour
Hands up who wants to be on holiday right now? The person jumping up and down with both arms in the air is me. I am quite simply desperate for a holiday, for a change of scenery, for a change of country! I think this is due to missing out on our annual Greek holiday last year – somehow it feels like simply decades since I escaped somewhere else. But since a holiday is not quite on the cards yet, I will be content with making some very summery food – like these Spanish oven-baked Patatas Bravas with sea bass.
Patatas Bravas are normally fried potatoes served with a spicy tomato sauce and other toppings as a tapas dish – meant for sharing. The tomato sauce works great with fish and chicken as well – here I simply topped my sea bass fillets and baked them in the oven. I also baked the potatoes in the oven, spread out over a sheet pan, until crisp and irresistible. And if you need some further inspiration on quick and healthy fish recipes, take a look at my contributions on the Frozen Fish Direct website.
Recipe
Oven-baked Patatas Bravas with sea bass
This summery Spanish dish of oven-baked potatoes topped with rich tomato sauce makes a great main meal served with sea bass.
- Serves 4 servings
- Prep 10 minutes
- Cook 55 minutes
- Total 1 hour
Ingredients
- For the tomato sauce
- 3 tbsp olive oil
- 1 onion (peeled and finely chopped)
- 2 garlic cloves (minced)
- 14 oz (400g) can chopped tomato
- 1 tbsp tomato paste ((= tomato purée))
- 1 tbsp sugar
- 1 tsp sweet paprika
- pinch dried chili flakes
- salt and freshly ground black pepper to season
- chopped fresh parsley (to serve)
- 4 sea bass fillets
- 6 large Maris piper potatoes (peeled and cut into small cubes)
- olive oil
Method
- 1
Blitz the tinned tomatoes and their juice in a food processor for 30 seconds.
- 2
Prepare the tomato sauce. Heat the oil in a pan and sweat the onions for 5 minutes with a pinch of salt.
- 3
Add the garlic, tinned tomatoes, paste, sugar and paprika and bring to a rolling simmer.
- 4
Cook for 10 minutes until the sauce is slightly reduced. Taste, and season with salt and pepper.
- 5
Heat the oven to 350°F (180°C). Drizzle olive oil over a large sheetpan and put in the oven to heat up.
- 6
Peel and cube the potatoes and then pat dry with kitchen paper.
- 7
Spread the potatoes on the prepared sheet pan, tossing to coat in the hot oil. Season with salt.
- 8
Bake for 40 minutes, turning them over once or twice so that they crisp up evenly.
- 9
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.
- 10
Top the crisp potatoes with the tomato sauce, add a pinch dried chili flakes, and garnish with the chopped parsley.
- 11
Serve either with the sea bass as a main or as a starter to share.
