- Main
- Fish
- French
- Oven
- Stovetop
Ingredients
For the fish
- 4
skin-on sea bass fillets (about 6 oz each), patted dry
- 2 tbsp
olive oil
flaky salt, to taste
black pepper, to taste
For the sauce vierge
- 1/2 cup
extra-virgin olive oil
- 1 tsp
coriander seeds, cracked with the flat of a knife
- 1
small shallot, finely diced
- 2
ripe plum tomatoes, seeded and cut into 1/4-inch dice
- 1
lemon, zest of half, plus 2 tbsp juice
- 1 tbsp
capers, rinsed and roughly chopped (optional)
- 1/4 cup
basil leaves, torn
- 1 tbsp
chives, finely sliced
salt, to taste
For the potatoes
- 1 1/2 lb
new potatoes, halved if larger than a walnut
- 1 tbsp
kosher salt, for the cooking water
- 3 tbsp
extra-virgin olive oil
- 2 tbsp
lemon juice
- 1 tsp
lemon zest
- 2 tbsp
flat-leaf parsley, chopped
- Pescatarian
- Dairy-free
- Gluten-free
Contains fish (skin-on sea bass fillets (about 6 oz each)).
Worked out from the ingredients.
Steps
- Step 1
Heat the oven to 275°F. Put the potatoes in a large pot, cover with cold water by an inch, and add the kosher salt.
5 min · 275°F
- 1 1/2 lb new potatoes
- 1 tbsp kosher salt
- Step 2
Bring the potatoes to a boil, then simmer until a knife slides into them with no resistance, 15 to 20 minutes. Drain and leave them in the colander.
20 min, hands-off
- Step 3
While the potatoes cook, make the sauce base: warm the 1/2 cup extra-virgin olive oil with the cracked coriander seeds and diced shallot in a small saucepan over low heat until it just barely bubbles around the edges, about 3 minutes. Take it off the heat and let it sit; don't let it fry or brown.
5 min
- 1/2 cup extra-virgin olive oil
- 1 tsp coriander seeds
- 1 small shallot
- Step 4
Rub the sea bass fillets all over with the 2 tbsp olive oil and season with flaky salt and pepper. Set them skin side up, spaced apart, on a parchment-lined baking sheet or in a baking dish.
5 min
- 4 skin-on sea bass fillets (about 6 oz each)
- 2 tbsp olive oil
- flaky salt
- black pepper
- Step 5
Roast the fish until it is just opaque through and flakes when you press it gently with a fork, 18 to 22 minutes for 1-inch-thick fillets. It should look barely set rather than browned.
20 min, hands-off · 275°F
- Step 6
While the fish roasts, finish the potatoes: tip them into a bowl and crush each one lightly with the back of a fork so it splits but holds together. Add the 3 tbsp olive oil, lemon juice, lemon zest and parsley, and fold gently. Season with salt and keep warm.
8 min
- salt
- 3 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp flat-leaf parsley
- Step 7
Finish the sauce vierge: stir the diced tomatoes, the lemon zest and 2 tbsp lemon juice, and the capers into the warm oil. Warm over low heat for 1 minute, just until the tomatoes lose their chill, then stir in the basil and chives and season with salt. It should taste bright and barely cooked.
3 min
- 2 ripe plum tomatoes
- 1 lemon
- 1 tbsp capers
- 1/4 cup basil leaves
- 1 tbsp chives
- salt
- Step 8
Spoon the crushed potatoes onto warm plates, lift a fillet onto each, and spoon the warm sauce vierge generously over the fish and around the plate.
3 min
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026