Welcome Autumn with a Toast and a Sea Bass Fish Roast

The leaves are turning and the cider is fresh and crisp as the wind. Here's a fish roasted with fingerling potatoes that catches the last flavors of summer even as it embraces the textures of autumn. Savor each bite of sea bass and potato roasted with garlic and oil and the pungent flavor of basil. Let it linger on your tongue.

Sea Bass Roasted Italian Style

2 pounds of fingerling potatoes ( I used white, red, and purple) I sliced them in bite sized pieces.

6 cloves of garlic, put through a garlic press

1/4 cup olive oil

1 cup fresh basil leaves, slice thin

salt and pepper to taste

1 1/2 pounds fresh sea bass ( or one fillet per person)

juice of one lemon

1/4 cup of white wine

1. Preheat the oven to 400 degrees.

2. Mix together potatoes, garlic, basil leaves, olive oil in a 13 by 9 poasting pan. Add salt and pepper to taste.

3. Roast in the oven for about twenty minutes until the potatoes are very close to done. Remove pan from oven and remove the potatoes from the pan.

4. Lay the fillets on the bottom of the pan. Pour the wine and lemon juice over the fish. Place the potatoes back on top of the fish.

5. Return to the oven and roast for another 15 minutes or until the fish is done and easily flakes with a fork.

Serve and enjoy!

We served with an antipasto salad and homemade blue cheese dressing.