Baked Sea Bass with Potatoes (Italian Tuscany Pesce al Forno con Patate)

In the Tuscany episode of Bonacini's Italy, chef Michael makes a hearty, satisfying, and delicious Baked Sea Bass with Potatoes, leeks, and garlic. Pan-seared and baked whole for a big wow-factor presentation.

4 Tbsp. olive oil, divided (60 mL)
2 lbs sea bass, cleaned, gutted and scaled (907 g)
2 sprigs rosemary
4 leaves sage
⅓ cup all-purpose flour, unbleached, unbleached (80 mL)
3 potatoes, peeled and cut into thick slices
2 cloves garlic, thinly sliced
1 leek, cleaned and sliced
½ tsp. sea salt (2.5 mL)
¼ tsp. black pepper, freshly cracked (1.25 mL)
½ cup white wine (120 mL)

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Heat 1 Tbsp. (15 mL) of olive oil in a pan. Make crosshatches in the fish. Dredge it in flour, then tuck the rosemary and sage inside. Fry it in the pan until golden brown on both sides.

Add potatoes, garlic, and leek to a bowl. Add 2 Tbsp. (30 mL) olive oil, salt, and pepper. Toss to coat. Pour mixture into a baking dish. Place fish on top.

Pour wine around fish. Drizzle remaining olive oil on top. Cover with foil.

Bake 35 minutes, or until fish flesh is opaque.

Makes 2-4 servings.