Spanish Baked Sea Bass | Juicy Bilbao Style

Preheat the oven to 200 °C. Peel the potatoes and slice them into thin rounds, approx. 3-4 mm thick; slice the onion into thin strips.

Drizzle a baking sheet with 2 tablespoons of extra virgin olive oil, then spread the onion and potato slices evenly in it. Season with salt and pepper, and bake in the oven for about 20 minutes until the potatoes are tender and lightly golden brown.

Pat the sea bass fillets dry with paper towels, and lightly score the skin in a few places with a sharp knife. Season lightly with salt and pepper.