Ingredients

• 1 whole sea bass
• scaled
• gutted
• gills
• head and tail removed
• 1 tbsp olive oil
• 2 tbsp roughly chopped fresh chervil
• 1 tbsp roughly chopped fresh dill
• 1 tbsp fresh thyme
• leaves only
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 sweet potato
• peeled and cut into thick slices
• 100g/3½oz vine tomatoes
• sliced
• 3 garlic cloves
• chopped
• 1 tbsp thyme
• leaves only

Directions

• Preheat the oven to 180C/200C Fan/Gas 6.
• For the fish
• cut slashes into the skin of the sea bass
• rub all over with the olive oil and herbs and season well with salt and black pepper. Leave to marinate for 10 minutes.
• For the sweet potatoes and tomatoes
• place the olive oil into a large heavy-bottomed
• ovenproof dish. Place a layer of sweet potato into the pan
• followed by a layer of tomatoes and top with the garlic and thyme. Place the fish on top of the layered vegetables.
• Transfer the pan to the oven and bake for 25–30 minutes
• or until the fish is completely cooked through and the potatoes are tender.
• To serve
• divide the fish and vegetables between two serving plates.