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  • 2 lbs. Yukon Gold potatoes, peeled and slices ½-inch thick
  • 1 lb. tomatoes, cut into large chunks
  • ¾ cup pitted green olives
  • ¼ cup torn basil leaves
  • ½ cup plus 3 tbsp extra-virgin olive oil
  • Salt and freshly ground pepper
  • 2 3lb. Sea bass, cleaned
  • ½ cup pine nuts


Preheat the oven to 425 degrees. In a very large roasting pan, toss the potatoes, tomatoes, olives, and basil with ½ cup of the olive oil, and season with salt and pepper. Next, make 3 shallow slashes in both sides of each fish, and rub both with 1 tablespoon of olive oil, seasoning them with salt and pepper. Place the fish in the roasting pan, nestling them within the vegetables. Roast for about 40 minutes until the vegetables are tender, and both fish are cooked through.

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