Wash the potatoes in the skin thoroughly with a brush under running water. Cut into quarters and cook for at least 8 minutes (or depending on the size of the potatoes). Cook until semi-soft, drain and season with 2 tablespoons of olive oil, a pinch of cayenne pepper, crushed mustard seed powder and a pinch of salt.

Salt the cleaned fish inside and out with sea salt, place it in a baking dish and put sliced cloves of garlic, two slices of lemon and a sprig of rosemary inside of each fish.

Pierce the washed cherry tomatoes with a fork and place in a bowl. Add 2 spoons of olive oil, white wine (50 ml) and mix thoroughly.

Place the remaining rosemary stems together with the tomatoes next to the fish in the baking dish and place the prepared potatoes on top of the tomato layer.

Place in an oven heated to 185 °C and bake for 30-35 minutes. Try to use the hot air/fan mode in the end of the baking time. Add a fresh slice of lemon to the servings.


You’ll love the exclusive and intense flavors, which gives room for the fish itself to stand out, because it’s partly steamed, baked and boiled. You don’t have to worry about deboning, the sea bass does not have those tiny bones, and you can easily separate cooked meat from them even without the initial filleting.

🍽 2 ⏱ 50 min


 ☉ fish (sea bass) 2 pcs (800 g)

☉ potatoes 500 g

☉ cherry tomatoes 400 g

☉ sprigs of rosemary 6 pcs

☉ mustard seeds 1 tbsp

☉ cloves of garlic 2 pcs

☉ lemon 1 pc

☉ olive oil 4 tbsp

☉ dry white wine 50 ml

☉ cayenne pepper, sea salt