Badass Seabass



Excessive meat consumption antidote

 After three barbies and one dodgy kebab too many, during this gloriously debauched bank holiday weekend, my stomach was moaning for something healthy and light, in other words, a fish dish. This recipe for seabass with onions, potato and lemon is heavenly quick and easy, and before I made it I never realised how lush the combo of lemons and potatoes are!

Feeds two: Pre-heat oven to 180 degrees. Slice as many potatoes as you fancy (I, gasp, use any tatties I have lying around, at the moment big new potatoes are delicious) and cut them into thin-ish rounds. Tip into a baking tray, pour over a glug of olive oil and mix really well with your hands. Season liberally. Put in the oven for about 6 minutes, until they are starting to go golden around the edges. Meanwhile slice an onion. Mix this onion in with the potatoes, coating the slices in oil. Back in the oven for another 6 minutes until they have started roasting and softening. Take the tray back out, lay a few sprigs of dill down on top of the onions and potatoes, in two lines, and place a fillet of seabass on top of each pile of dill. Squeeze a lemon over the whole tray, especially over the fish. Season the fish and dribble some more olive oil over it. Back in the oven for another 7 ish minutes, until the fish skin has gone nice and crispy. Plate up and serve with something green.

Then go and ruin all your good gastronomic behaviour by getting a chicken burger at two in the morning on your way home from a bar.