Sea Bass & Spicy Potatoes

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recipe by Octopus Publishing

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Mild chili powder adds gentle heat to this oven-baked sea bass dish, but feel free to use hot chili powder if you like a bit more heat. Whole sea bass makes this dish look impressive, but don't worry, it's simple to make.

recipe updated Mar 10, 2020


  • Garlic clove icon
    Garlic clove
  • Sea bass icon
    Sea bass
    2 (300g)
  • Lemon icon
    about ½ unit (29g)
  • Black olives icon
    Black olives
    as needed
  • Olive oil icon
    Olive oil
    3 tbsp (15ml)
  • Sundried tomato icon
    Sundried tomato
    2 tbsp (14g)
  • Chili powder icon
    Chili powder
    about ½ tsp (1g)
  • Salt icon
    1 tbsp (18g)
  • Potato icon
  • Dried thyme icon
    Dried thyme
    about ½ tbsp (3g)
  • Tarragon icon
    about ½ tbsp (2g)
  • Chervil icon
    about ½ tbsp (2g)
  • Dried parsley icon
    Dried parsley
    about ½ tbsp (1g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Bay leaves icon
    Bay leaves


  • kCook icon Baking dish - 2 quart
  • kCook icon Medium bowl
  • kCook icon Medium bowl
  • kCook icon Cutting board

Step preview

  1. Pre-heat oven - 205°C
  2. Add olive oil, sundried tomato, chili powder and salt to a clean medium bowl
  3. Mix with tablespoon
  4. Add potato to the potatoes
  5. Toss until coated
  6. Transfer potatoes to baking dish
  7. Bake until light golden while stirring occasionally - 30 min, 205°C
  8. Add olive oil, dried thyme, tarragon, chervil, dried parsley, salt & pepper and garlic clove to a clean medium bowl
  9. Mix with tablespoon until combined
  10. Add sea bass to the baking dish
  11. Tuck bay leaves and lemon the baking dish
  12. Pour herb mixture into baking dish
  13. Arrange black olives in the baking dish
  14. Bake until cooked through - 30 min, 205°C
  15. Serve
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