Roasted fillet of sea bass with mediterranean mashed potato

Gino D`Acampo stirs up a sensation with his mouth-watering mix of mashed potatoes and roasted vegetables with succulent roast sea bass
By Gino D'Acampo
Roasted fillet of sea bass with mediterranean mashed potato
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 45 minutes
  • Effort: easy


For the potatoes

  • 2 yellow peppers, cut into 1cm cubes
  • 15 cherry tomatoes
  • 1 large onion, cut into 1cm cubes
  • 10 tbsp Italian olive oil
  • 1 pinches black pepper
  • 3 large potatoes
  • 400 ml full-fat milk
  • 2 handfuls pitted black Kalamata olives, in olive oil
  • 150 g parmesan, grated

For the fish

  • 4 sea bass
  • 4 tbsp extra virgin Italian olive oil


1. Set the oven to 220°C/gas8. Place the peppers, cherry tomatoes and onion on a baking tray with 5 tablespoons of olive oil, season with salt and freshly ground black pepper and roast for 20 minutes. 2. In the meantime, boil the potatoes until soft. Drain and mash them. 3. Return them to the saucepan; beat in the milk and season to taste. Mix well until smooth and then stir in the roasted vegetables, the olives and the Parmesan cheese. 4. To prepare the fish, heat the remaining olive oil in a large frying pan and gently fry the fish fillets, skin side down ONLY, until the skin is crisp and golden. Transfer to the oven and roast for 5 minutes, until cooked through. 5. To serve, place a pastry ring in the middle of a plate. Fill with the mash potato mixture and then gently lift the ring away. Place a sea bass fillet on top of the mash potato, drizzle some extra virgin olive oil on top, grind over a little black pepper and serve immediately.

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