Baked Bacon and Rosemary Seabass with Sweet Potato Mash

Holy scrumminess. (photo by Amy)

You know what I love? Those recipes that look like they’re really difficult and you have the cooking skills of Michel Roux Jr, when actually they’re incredibly simple and take almost no time at all. This is one of those recipes. It looks mighty fancy, but even someone with the cooking skills of a trained monkey (like me) can make it.

Ingredients (to serve four)

  • 400-600g of sweet potato (depends how hungry you are)
  • Paprika
  • A knob of butter
  • 4 fillets of sea bass
  • 4 slices of bacon, cut into strips
  • Rosemary
  • Balsamic vinegar
  • Salad to serve
To make
  1. Peel the sweet potatos and boil them for 20 minutes. Mash them with some salt and pepper, a pinch of the paprika and the butter. Keep warm.
  2. Whilst the potatoes are boiling, preheat the oven to 200C. Make three or four deep slashes in the flesh of the seabass. Poke sprigs of the rosemary into these slashes, and then arrange the strips of bacon on top of the fish but not covering the rosemary. Put in a roasting tin, slosh over some balsamic vinegar and roast for 20 minutes.
  3. Discard the rosemary and serve with salad.

See? Easy. But it looks and tastes a little bit fabulous. I hope you like it!

Amy x

For more of Amy’s amazing recipes, check out the amazing¬†She Cooks She Eats or Kitchen Bitching, her second home.¬†


This looks amazing! I will be trying this at the weekend :) Just a little side note, did you mean deep slashes in the flesh of the seabass? Sorry to be a pedant. It really does look lush!