Roasted seabass with soffritto & ovenbaked potatoes

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Ardo Roasted seabass with sofritto & ovenbaked potatoes

Ingredients

Ingredients for 10 servings:

  • 700gr Ardo Sofritto Mix
  • 1kg Ardo half potatoes with skin 
  • 10g Ardo garlic diced 
  • 5g Ardo Provence herbs 
  • 1kg seabass 
  • 1.5dl Olive oil 
  • Pepper & salt 
  • 1 lemon 

Allergens

Fish

Preparation

  1. Stir-fry the Ardo soffritto and garlic and Provence herbs in 0.5dl olive oil, season pepper & salt. Mingle the potatoes with 0.5dl olive oil, pepper & salt and ovenbake them for 20’ at 220°C. 
  2. Roast the seabass in olive oil, season pepper & salt. 
  3. Finish the soffritto with some lemon juice. 

Ardo products used in this recipe