Baked sea bass fillet with potatoes
Fish dishes are not missing from Mount Athos recipe, since meat is not included in the monks diet. The sea bass, which we have in this monks recipe, is one of the most sought-after fish in the Mediterranean, as it is very tasty and rich in Omega-3 fatty acids, which give it great nutritional value. Try the monastic recipe for sea bass fillets in the oven with potatoes and tomato sauce. Ideal Sunday food for the days we eat fish in the Christmas fast.
We clean the sea bass, wash them and fillet them.
We season them with salt and pepper, sprinkle them with a little lemon juice and leave them to marinate for 2 hours.
We peel the potatoes, cut them in half and then cut them into smaller pieces.
We put the fillets on the pan and then place the potatoes between them, filling the gaps.
We puree the tomatoes with the garlic in a blender.
Then, we add olive oil, bay leaves, salt, pepper and a little sugar to taste. Be careful, the potato needs a lot of salt.
We pour the sauce over the potatoes and sea bass and add a little water from the corner of the pan to allow the potatoes to boil.
We bake in a medium heat for about an hour.
The fish will be ready in about half an hour, so take them out carefully and put them back in the pan when the potatoes are ready.
We take the food out of the oven, remove the bay leaves, sprinkle with parsley and serve.
The cooking time of the fillets depends on the oven, but also on their size and thickness.
If we want the fish and the potatoes to be ready at the same time, then we can either slightly fry the potatoes before putting them in the pan or pre-boil the potatoes with the sauce.
