Sea bass in the oven with mashed potatoes and vegetables

INGREDIENTS:

For the sea bass:

• 2 fresh sea bass
• coarse salt to taste
• pepper and paprika to taste
• extra virgin olive oil to taste
• chopped parsley or coriander to taste
• juice of 1/2 lemon

For the mashed potatoes:

• 500g small potatoes
• coarse salt and olive oil to taste
• chopped parsley to taste

For the vegetables:

• 150 g bacon
• extra virgin olive oil to taste
• 2 cloves of garlic
• 1 leek
• 1/2 red pepper
• 1/2 green pepper
• 1 onion
• coarse salt to taste
• 100 ml of white wine
• 1 bay leaf

PREPARATION:

Preheat the oven to 180ºC.

Wash the sea bass, dry them well and place them on a baking tray. Season the sea bass with salt, pepper, paprika and drizzle with lemon juice. Make three strikes on the sea bass on each side and set aside.

In a frying pan with olive oil, sauté the chopped garlic cloves, bacon strips, half-moon onion and bay leaf. Let it cook until the onion is soft and transparent. Add the red and green pepper in strips and the leek in slices. Drizzle with white wine and season with a pinch of salt, pepper and paprika. Add everything and let it boil for a few minutes.

Place the stew around the sea bass in the roasting pan, drizzle with olive oil and cover with aluminum foil. Bake for 30 minutes. Attention: remove the paper after 20 minutes and leave for another 10 minutes to brown.

For the smashed potatoes: wash the potatoes well, drizzle them with olive oil and season them with salt. Also bake in the oven for 30 minutes. Once cooked, punch them open, drizzle with olive oil and sprinkle with chopped parsley.

Remove the sea bass from the oven, sprinkle with fresh parsley and serve with the smashed potatoes.