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Oven-baked Patatas Bravas with sea bass

This summery Spanish dish of oven-baked potatoes topped with rich tomato sauce makes a great main meal served with sea bass.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Main or Starter
Cuisine: Spanish
Servings: 4 servings
Author: Lucy Parissi | Supergolden Bakes


  • For the tomato sauce
  • 3 tbsp olive oil
  • 1 onion peeled and finely chopped
  • 2 garlic cloves minced
  • 400 g | 14oz can chopped tomato
  • 1 tbsp tomato purée
  • 1 tbsp sugar
  • 1 tsp sweet paprika
  • pinch dried chilli flakes
  • salt and freshly ground black pepper to season
  • chopped fresh parsley to serve
  • <br>
  • 4 sea bass fillets
  • 6 large Maris piper potatoes peeled and cut into small cubes
  • olive oil


  • Blitz the tinned tomatoes and their juice in a food processor for 30 seconds.
  • Prepare the tomato sauce. Heat the oil in a pan and sweat the onions for 5 minutes with a pinch of salt.
  • Add the garlic, tinned tomatoes, paste, sugar and paprika and bring to a rolling simmer.
  • Cook for 10 minutes until the sauce is slightly reduced. Taste, and season with salt and pepper.
  • Heat the oven to 180C (350F). Drizzle olive oil over a large sheetpan and put in the oven to heat up.
  • Peel and cube the potatoes and then pat dry with kitchen paper.
  • Spread the potatoes on the prepared sheet pan, tossing to coat in the hot oil. Season with salt.
  • Bake for 40 minutes, turning them over once or twice so that they crisp up evenly.
  • Place the fish on an oiled tray and season with salt. Top each fillet with a spoonful of the sauce and bake for 15 minutes - just pop them in the oven with the potatoes towards the end of their cooking time.
  • Top the crisp potatoes with the tomato sauce, add a pinch dried chilli flakes, and garnish with the chopped parsley.
  • Serve either with the sea bass as a main or as a starter to share.