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Mediterranean Sea Bass with Baby Potatoes

Mediterranean cuisine means plenty of fish and seafood, fresh vegetables, garlic, herbs, and, of course, tons of olive oil. It’s known to be one of the healthiest diets on the planet, and with a good reason too. All of the traditional ingredients that are used in this region are loaded with good nutrients and fantastic flavor – which is exactly what you need for your next healthy AND delicious dinner.

This recipe is a fantastic combination of marinated sea bass and slow-baked baby potatoes. You can’t go wrong with these two!

There is, however, one rule to be followed when preparing a good Mediterranean fish recipe: make sure to use the best quality extra-virgin olive oil you can possibly find. This liquid gold is what gives the recipes its unique and vibrant flavor, and the Mediterranean cuisine is simply impossible without it.

When it comes to herbs and spices, this cuisine uses them all so feel free to experiment with your own favorite combination. Instead of dried rosemary, you can add a pinch of dried or fresh thyme, sage, basil, oregano, dill, or even mint. You can add a teaspoon of chili powder or smoked paprika for an extra kick, or stuff your fish with lime leaves or sliced oranges. The possibilities are truly endless – it’s up to you to try them all!

You Will Need:

3 medium sea bass

2 lbs. baby potatoes

1 lemon, sliced

4 garlic cloves, crushed

½ cup extra-virgin olive oil

1 tsp onion powder

2 tsp pink Himalayan salt

1 ½ tsp dried rosemary

3 - 4 fresh rosemary sprigs

A handful of fresh parsley

Freshly ground black pepper to taste


Using a sharp paring knife peel and finely chop garlic. Place in a small bowl and sprinkle with salt, onion powder, and dried rosemary. Pour in half of the olive oil and stir all well. Set aside.

Clean the fish. Using a sharp knife, remove the scales working against the normal direction of the scales. 

Next, you'll carefully cut a small hole on the belly of the fish. Make a shallow cut from here along the belly of the fish to remove the guts.

Rinse thoroughly under cold running water and drain in a large colander. Pat dry each piece with a clean kitchen towel and stuff with sliced lemon and rosemary sprigs.

When you’re done filling the fish, generously brush each with the prepared marinade. Tie each fish with a piece of butchers twine that has been soaked in water for a while. This will prevent the twine from burning. Set aside.

Now it's potato time. Brush and clean each potato under cold running water and drain in a large colander.

Generously coat the potatoes with the remaining olive oil and sprinkle with salt and dried rosemary. Tightly wrap each potato with a piece of aluminum foil and set aside.

After the potatoes, start preparing your fire pit.

Start the fire with small wooden branches and just a couple of hardwood logs. You don’t need extremely strong heat with the flames coming from the pit – three to four dry hardwood logs will be enough.

Place each fish on a piece of parchment paper and put on the grill. Add potatoes as well and grill for 15 minutes, carefully turning once.

Remove the fish from the grill and add a couple of charcoal briquettes in your fire pit. Continue to cook potatoes for about 20 - 25 minutes more.

When done, remove from the grill and serve 'em up!