SPIGOLA AL FORNO CON PATATE

Baked Sea Bass with Potatoes Ingredients for 2 1 sea bass weighing 1-1.2 kg or 2 weighing 6-700 g each 4-500 g potatoes 1 sprig of parsley 2 sprigs of rosemary 1 large lemon 2 cloves of garlic 7-8 tablespoons of extra virgin olive oil Salt to taste Black pepper to taste 1. First, clean the potatoes by scrubbing the skins with a kitchen brush. Then, if possible, soak them in water with a little baking soda for half an hour, then rinse them thoroughly under running water. 2. Now, cut the potatoes into sticks or rounds, transfer them to a container, and season with oil, salt, and pepper. Arrange them on a baking sheet lined with parchment paper or on a baking sheet. Place them in the oven and bake for 10 minutes at 180°C (fan-assisted) or 190°C (static). 3. Meanwhile, after gutting, descaling, and rinsing the sea bass (have the fishmonger do this for you; just rinse it), place a pinch of salt, a drizzle of oil, a few lemon slices, and a sprig of rosemary in the belly. 4. Remove the potatoes from the oven, make a little room, and in the free space Add the fish, drizzle with oil, and bake for 30-35 minutes at 180°C (fan-assisted) or 190°C (static). 5. While the fish and potatoes are cooking, chop a little parsley and place it in a small jar or glass. Add the finely chopped garlic, a little lemon juice, and a few tablespoons of extra virgin olive oil, and mix everything together. 6. When the fish is ready, remove it immediately from the oven (do not leave it in the oven under any circumstances, even if it's turned off). Clean it and season it with the previously prepared sauce. Subscribe to the channel (free, of course): https://goo.gl/2FSalB Blog: http://www.carlogaiano.com BECOME MY FRIEND! https://goo.gl/2FSalB All my videos: https://goo.gl/oylpY6 Follow me on social media: Facebook: https://goo.gl/IWlwdZ Instagram: https://goo.gl/e5GUFN Twitter: https://goo.gl/HrLf2S Pinterest: https://goo.gl/tLQWne Google+: https://goo.gl/3bmbJh Subscribe to the channel (free, of course): https://goo.gl/2FSalB