DIFFICULTY: 2
25 minutes
INGREDIENTS PER 4 PEOPLE
sea bass, 1,2 kg
potatoes, 2
oil
salt
pepper
parsley
cheese
marjoram
white wine
PROCEDURE
Put the sea bass fillet down on its skin in a pan greased with a little of oil, season the fish with salt, pepper, marjoram and cheese and cover the entire surface with the potatoes cut into thin slices. Season again as before, and finish with a drizzle of olive oil and parsley. Pour half a glass of white wine into the pan and bake at 430° for about 20 minutes until the potatoes are golden. Serve with a side dish of fennel gratin or simple salad.
Thanks to: Ghittonerie
