Ingredients:
1kg whole sea bass
700g potatoes
2 shallots, minced
2 tsp thyme leaves, minced
2 tomatoes
2 carrots
2 garlic cloves, minced
1 small bunch of parsley, leaves finely chopped
5 tbsp olive oil
salt and freshly-ground black pepper, to taste
Method:
Gut, scale and clean the fish then season lightly with salt and set aside.
Peel the potatoes and scrape the carrots then slice into thin rounds (best done with a mandolin). Arrange potatoes and carrots in layers in the base of a baking dish. Season each layer with salt, black pepper, minced shallot and thyme as you add it.
Mix 2 tbsp of the oil with 100ml water and pour into the base of the dish. Blanch and peel the tomatoes then cut into quarters and remove the cores and seeds. Chop and then crush the tomato flesh and mix with the garlic and parsley leaves.
Arrange the fish on top of the vegetables then spoon over the tomato mixture. Drizzle over the remaining oil then cover loosely with foil.
Transfer to an oven pre-heated to 160°C and bake for 40 minutes. Remove the foil and continue cooking for 20 minutes more.
Serve straight from the roasting tin, accompanied by Aïoli (Garlic Mayonnaise).
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