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Baked sea bass on potatoes
Fruit and vegetables
500g/1lb 2oz small, young delica
pumpkin
(or other young
pumpkin
), quartered and deseeded but not peeled, very thinly sliced on a mandoline
good pinch
chilli
flakes
few sprigs fresh
thyme
, leaves picked
4 generous handfuls wild
rocket
3 tbsp
lemon juice
1.5kg/3lb 5oz large
waxy potatoes
, such as Desiree or Charlotte, cut into into 8–10mm thick slices
4 fat
garlic
cloves, thinly sliced
1 unwaxed
lemon
, thinly sliced
Cooking ingredients
200ml/7fl oz cider
vinegar
50g/1¾oz
caster sugar
2 tsp
coriander seeds
30g/1oz toasted flaked (or chopped)
walnuts
extra virgin
olive oil
, to drizzle
8 tbsp extra virgin
olive oil
1½ tsp
salt
3 tbsp chopped fresh
oregano
(or marjoram)
8 anchovy fillets in
olive oil
, drained and sliced
3
bay leaves
sea salt flakes and freshly ground
black pepper
Meat, fish and poultry
1.75kg/4lb whole
sea bass
, cleaned
Other
150g/5½oz
curd cheese
, to serve
3 lemon leaves (if you can get them)
Back to recipe
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