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  • One 1 kg piece of Stone Bass
  • One full tablespoon of thyme
  • One full tablespoon of chives
  • One full tablespoon of parsley
  • A pinch of freshly ground pepper
  • One tablespoon of salt flakes
  • Juice of one lemon
  • 2 smashed garlic cloves
  • 150 ml of virgin olive oil
  • For the garnish
    • 400 g of baby potatoes
    • 100 g of assorted mushrooms
    • A few fresh thyme sprigs or a teaspoon of dry thyme
    • 80 g of butter
    • Salt, pepper and sweet paprika
    • One thinly sliced lemon


(2/3 portions)
Preparation: 40 min

  1. Heat the olive oil and slightly cook the garlic. Turn the heat off and add the thyme.
  2. Let it settle until it cools down and then add the rest of the aromatic herbs and the lemon juice.
  3. Spread the Stone Bass with this mixture, inside and out, to season it.
  4. Place the lemon slices on top and tie in place with cooking string. Bake for 20 minutes at 180ºC.
  5. For the garnish, broil the baby potatoes in salted water for 15 min.
  6. Next, cut them in half and place in a baking dish together with the mushrooms, butter and thyme.
  7. Add salt and pepper and bake for 25 min.
  8. When serving, take the Stone Bass back bone out (it will come out easily) and pour the cooking juice over it. Add the garnish of potatoes and mushrooms sprinkled with paprika.