LUBINA AL ROMERO CON PATATAS AL HORNO

sea bass

🥗Healthier: trout

💰Cheaper: tilapia

Trout is lower in calories and tilapia is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and canola oil is less expensive.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: thyme

Dried rosemary is convenient and thyme is often more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yukon gold potatoes

Sweet potatoes are nutrient-dense and yukon golds are often cheaper.

Preheat the oven to 400°F (200°C).

Clean the sea bass and pat it dry with paper towels.

Make diagonal cuts on both sides of the fish for even cooking.

Rub the fish with olive oil, salt, and black pepper.

Stuff the cavity of the fish with fresh rosemary and garlic cloves.

Slice the potatoes into wedges and place them in a bowl.

Drizzle the potatoes with olive oil, salt, and black pepper, and toss to coat.

Spread the potato wedges on a baking sheet in a single layer.

Place the sea bass on top of the potatoes on the baking sheet.

Squeeze lemon juice over the fish and potatoes.

Roast in the preheated oven for 25-30 minutes, until the fish is cooked through and the potatoes are golden.

Check that the fish flakes easily with a fork and the internal temperature reaches 145°F (63°C).

Remove from the oven and let it rest for a few minutes before serving.

Serve the fish with the roasted potatoes and garnish with additional lemon wedges.

Cooking Techniques

Spice Level:

Allergens