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Yields6 Servings

 6 Seabass fillets, skinned
 6 large potatoes
 3 tbsp olive oil
 1 tbsp garlic Italian seasoning
 Few sprigs of fresh dill
 1 lemon
 salt & pepper to taste

- Preheat the oven to 180C/Gas4

- Check the seabass fillets for any bones which the fishmonger might have missed

- Scrub the potatoes very well and do not peel before slicing them very thinly

- Cut 6 sheets of baking paper, large enough to enclose each fillet and potatoes and place on a baking tray; brush each sheet with some olive oil and place a layer of overlapping potato slices on it; brush with some olive oil and sprinkle some of the garlic Italian seasoning; lay the fish fillet on the potatoes and once again brush with the olive oil and sprinkle with some more garlic Italian seasoning; grate some lemon rind and scatter some chopped dill and squeeze some lemon juice on top; place another layer of potatoes, overlapping them to create fish scales; make sure you cover all the fish with the potato slices; brush with some more olive oil and sprinkle with the garlic Italian seasoning; season with salt and pepper to taste throughout;

- Fold the baking paper loosely around the fish and potatoes and secure well; bake in the preheated oven for about 30 minutes, or until the potatoes are cooked; serve immediately

Nutrition Facts

Servings 0