- 1 pound baby Yukon Gold potatoes, halved
- 2 large whole cleaned branzino (Mediterranean sea bass)
- 2 lemons--1 sliced and 1 halved
- A fat handful flat-leaf parsley
- A fat handful thyme
- A fat handful cilantro
- About 4 tbsp. olive oil
- 1 pound cured chorizo, casings removed and sliced on an angle 3/4 to 1 inch thick
- 4 plum tomatoes, quartered lengthwise
- 1/2 cup chicken or seafood stock
- 1/4 cup sherry or 1/2 cup dry white wine
- 1 cup frozen peas
- Crusty bread, for serving
Position a rack in the center of the oven; preheat to 475 degrees.
Place the potatoes in a small pot; cover with water. Bring the water to a boil, salt it and cook the potatoes 3 minutes. Drain; transfer to a roasting pan.
While the potatoes boil, season the fish inside and out with salt and pepper. Fill the cavity of each fish with the sliced lemon and some of the herbs. Drizzle the fish with about 2 tbsp. olive oil.
Dress the potatoes with the remaining 2 tbsp. olive oil. Toss with the chorizo, tomatoes and the rest of the herbs; season. Place a rack on top of the potatoes in the pan. Arrange the fish on the rack; roast 12 minutes. Add the stock, sherry and peas to the pan. Roast until the potatoes are tender and the fish is just opaque in the center, 5 to 8 minutes more. Douse everything in the roasting pan with the juice of the halved lemon.
Remove the rack. Place the fish in the pan. To serve, remove the fillets using the back of a serving spoon and a serving fork; discard the bones. Serve the fillets with the potatoes, drizzling with the sauce left in the pan. Serve with the crusty bread.