Baked Sea Bass with Lemon Potatoes

To prepare the baked sea bass with potatoes, start by cleaning the fish. First, take the sea bass and scale it with the appropriate tool, running it over the entire surface several times, from tail to head (alternatively, you can use the back of a knife). To avoid making a mess, you can do this operation in the sink 1. Then, using scissors, make a cut starting from the tail along the entire belly of the sea bass 2. Remove the innards 3.

and rinse it under running water 4. Also remove the fins using kitchen scissors 5 and rinse it again. Pat it dry with a cloth and temporarily set it aside in the refrigerator.

At this point, peel the potatoes 7, then cut them into wedges 8 and transfer them to a baking tray lined with parchment paper. Season with salt, pepper, and oil 9.

Add the rosemary sprigs 10 and the grated zest of a lemon 11, trying to cover all the potatoes evenly 12. Bake in a preheated static oven at 375°F for 25 minutes.

Meanwhile, take the sea bass again and season the inside of the belly with salt and pepper 13. Take the lemon and cut two thin slices 14, insert the fennel inside the belly of the sea bass first 15.

then the lemon slices 16 and lastly the clove of garlic in its skin 17. At this point, close the sea bass inside a sheet of parchment paper 18.

and complete the parcel by wrapping it also in a sheet of aluminum foil (19-20). After 25 minutes, take the potatoes out of the oven 21.

and place the parcel on the tray 22. Bake again at 375°F for another 25-30 minutes. Once cooked, take your baked sea bass with potatoes and lemon out of the oven 23 and serve it hot 24!