Italian-style bass

Latest comments and suggestions

• Trudi

  14 December 2007

  Trudi rated and commented on this recipe

  

  A very easy 1 pot dish which can be prepared in advance if you're especially hurried.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nicolata

  26 March 2009

  Nicolata rated and commented on this recipe

  

  This one really didn't work for me. The veg wasn't completely cooked and the whole thing lacked flavour. I won't be making this again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• rahall

  03 August 2009

  rahall rated and commented on this recipe

  

  Didnt work for me either tried to add garlic to add flavour. Potato's not cooked and lacked flavour. Fish was nice along with the toms but apart from that a poor recipe.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Elaine M

  28 February 2012

  Elaine M rated and commented on this recipe

  

  We've made this many times and always enjoy it. The secret is using really fresh ingredients, spending a bit exttra on really good fish, and buying a proper fish stock from the chiller cabinet (as the reciipe says) as using stock cubes will spoil it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Angela - Jersey

  07 June 2012

  Angela - Jersey commented on this recipe

  Made this on many occasions now and it has always been a big success. I felt the recipe needed more 'juice' so usually add about 200mls of fish stock/200mls of white wine and plenty of fresh chopped herbs (parsley/tarragon/dill/fennel). I also use Jersey Royals and a full jar of olives. Perfect! and so easy to prepare. Pop it in the oven when you sit down to your starters.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2932/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 750g waxy potatoes , such as Charlotte
• 6 sea bass fillets, skin on, 175-200g each
• 250g pack cherry tomatoes
• handful black Italian olives
• 4-5 tbsp fish stock (preferably from the chiller cabinet)
• 4-5 tbsp dry white wine
• basil , to serve

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preparation and cooking times

Prep 6 - 10 mins

Cook 15 mins

Super healthy

Ingredients

• 750g waxy potatoes , such as Charlotte
• 6 sea bass fillets, skin on, 175-200g each
• 250g pack cherry tomatoes
• handful black Italian olives
• 4-5 tbsp fish stock (preferably from the chiller cabinet)
• 4-5 tbsp dry white wine
• basil , to serve

Per serving

287 kcalories, protein 37g, carbohydrate 23g, fat 5 g, saturated fat 1g, fibre 2g, salt 0.61 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.