Lavraki Ston Fourno (Greek Oven-Roasted Sea Bass with Potato Salad and Lemon-Olive Oil Dressing)

The perfect summer dish: a whole sea bass roasted simply. Potatoes dressed while they're still warm. A sharp lemon and olive oil dressing to bring everything together.

Pairs perfectly with a bottle of Little Owl Assyrtiko, passed around the table.

Serves 2

For the sea bass

1 lemon, sliced
1kg whole sea bass, cleaned
Salt and pepper
4 sprigs oregano
2 tbsp olive oil
50g coarse sea salt
100g water

For the potato salad

700g boiled potatoes
1 tbsp white wine vinegar
Salt and pepper
2–3 tbsp olive oil
70g capers
1 spring onion, finely sliced
¼ bunch parsley, finely chopped
1 green pepper, diced

For the lemon and olive oil dressing

Juice of 1 lemon
1 tbsp mustard
50–70g olive oil

Method

Roast the fish

Heat the oven to 200°C fan.

Rub the sea bass with olive oil and season well. Scatter the coarse salt over the outside of the fish.

Pour the water into a roasting tray and place a rack over the top. Sit the fish on the rack and roast for 15–20 minutes, until cooked through.

Remove from the oven and brush away the coarse salt.

Reserve the cooking juices from the tray to use for the dressing.

Make the potato salad

Cut the potatoes into rough pieces and place in a large bowl.

Season with the vinegar, salt and pepper while they're still warm.

Add the olive oil, capers, spring onion, parsley and green pepper. Toss gently and set aside.

Whisk the dressing

Pour the reserved cooking juices into a bowl.

Add the lemon juice and mustard and whisk together.

Slowly pour in the olive oil, whisking continuously until the dressing becomes smooth and lightly thickened.

Bring it all together

Arrange the sea bass on a serving platter alongside the potato salad.

Spoon over the lemon and olive oil dressing.

Finish with a little parsley and freshly cracked black pepper.

Then find a sunny spot, gather a few people around the table, and open a bottle of Little Owl Assyrtiko.