Seabass alla Ligure

Servings 2 persons


  • 2 pieces Seabass or Seabream fillets
  • 350 g potatoes cut in thin slices
  • 200 g cherry tomatoes halved
  • Plain black olives -pitted
  • 20 g pine nuts optional
  • 1 garlic clove
  • A couple of rosemary sprigs
  • Extra virgin olive oil
  • Sea salt
  • White wine optional


  • Heat your oven to 200°/180°C fan. In a baking tray place the potato slices, the halved cherry tomatoes, olives, pine nuts. Add the garlic, rosemary sprigs, salt and a generous drizzle of olive oil, mix together.
  • Roast in the oven for 20-25 minutes until the potatoes start to soften.
  • Season the seabass fillets, then place on top of the the potatoes add a splash of white wine, bake for a further 15-20 minutes until the fish is cooked through.
Tried this recipe?Let us know how it was!
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rating recept