Loup de Mer with Rosemary Potatoes (Fillets)

 

Preparation time around 90 minutes

Preparation You'll need: A casserole dish A pan
Ingredients (for 2 people) 4 to 6 Fillets of sea bass (best would be to have them filleted at the place you bought them) Overall weight around 400 g! If you bought whole fishes, you'll find the right recipe here. 8 to 12 small potatoes (approx. 400 to 500 g) 1 large red onion Around 4 twigs of rosemary approx. 15 black olives 8 to 10 small tomatoes (approx. 400 to 500 g) 1 lemon to squeeze at the table Coarse black pepper, salt Additional ingredients (if available) approx. 1 kg fresh chard and 4 to 6 cloves of garlic
The potatoes and tomatoes Check that there is white wine in the fridge! Peel 400-500 g potatoes and quarter them lengthwise. Cut 1 large red onions into coarse cubes. Fry them in a large pan together with the potato pieces and some basic olive oil until they turn brown (approx. 5 to 10 minutes) - in the meantime you can peel the tomatoes (only if they are large tomatoes with thick skin) and cut them into small pieces. Chop the rosemary needles coarsely and add them, together with the tomatoes to the potatoes, add salt and pepper, mix well. Put in the oven dish and place in the oven at 180℃. Take a break for 20-25 minutes (depending on the type and degree of browning of the potatoes)...
The fish Add approx. 15 olives to the rosemary potatoes, stir well. After another 20 minutes, i.e. 15 minutes before the end, the fillets should be placed on top of the rosemary potatoes, so continue with these preparations straight away: Wash the fillets, pat them a little dry, check the skin for flakes, lightly pepper the inside and set aside. When the potatoes have been in the oven for a total of 40-45 minutes, place the fillets on top (skin side up). Pat the skin dry well and cook for a further 15 minutes at 190℃. The skin of the fillets should just start to brown slightly when the time is up.
The chard Cut the green leaves from the stems. Blanch in saltwater until the leaves are getting soft. Then sauté in a pan with a good deal of good olive oil and 4 to 6 cloves of garlic until the leaves just wilt. This doesn't take long, and you shouldn't overcook them. It should look like spinach, actually.