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Sea bass over potatoes

Category Fish & seafood

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  • 30 minutes
  1. 300 g medium potatoes
  2. 1 onion
  3. olive oil
  4. 2 whole bass/sea bass (approx. 300 g each)
  5. 1 pinch salt
  6. 150 ml white wine

1. Wash the potatoes well and cut into slices. Peel and slice the onion.

2. Grease the pan with a little olive oil.

3. Spread potato slices on the bottom of the pan, spread onions on top. Salt the fish and place them on the onions. Drizzle with a little olive oil and wine.

4. Heat the pan on highest level up to the vegetable window, switch to a low level, and cook for approx. 15 minutes in the vegetable area.

5. Serve the fish hot with the potatoes and onions. Drizzle with additional olive oil as desired.


  • Fill fish with fresh herbs for a particularly delicate flavor.

This recipe has been tested and approved by AMC.

Feedback on the recipe

We are looking forward to your experiences, suggestions and wishes.

Cooking method

Cooking without added water

Vegetable window

suitable for controlled coooking

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