Robalo Assado com Batatas e Vinho Branco

Ingredients

• 11 whole sea bass (about 1.2 kg), scaled and gutted
• 2600g waxy potatoes, sliced
• 31 whole garlic head, sliced
• 4120 ml extra virgin olive oil
• 5200 ml dry white wine
• 6Fresh parsley, chopped
• 73 bay leaves
• 81 lemon, sliced
• 9Coarse sea salt and black pepper

Instructions

1. 1Preheat the oven to 200°C (400°F).
2. 2Parboil the potato slices in salted water for 5 minutes, then drain and arrange in a single layer in a roasting tray.
3. 3Scatter the garlic and bay leaves over the potatoes and drizzle with half the olive oil.
4. 4Season the cavity and skin of the sea bass with sea salt and pepper, then lay the fish over the potatoes.
5. 5Arrange the lemon slices over and around the fish and pour over the remaining olive oil and the white wine.
6. 6Roast for 25–30 minutes until the fish flakes easily and the potatoes are golden and tender.
7. 7Drizzle with a little more olive oil, scatter with parsley, and serve straight from the tray.