SEA BASS & POTATO BAKE WITH PARMIGIANO REGGIANO

INGREDIENTS
750g Waxy potatoes, peeled and thinly sliced
Butter, as needed
Approx. 10 sage leaves, torn
500g Seabass fillets, thinly sliced
30g Parmigiano Reggiano, grated
Salt & pepper

METHOD
1. Preheat the oven to 180C (fan).
2. Bring the potato slices to boil in a pan of water for 3 minutes. Remove, drain well, and dry on a kitchen cloth.
3. Grease an ovenproof dish with butter and line with some potato slices, scatter some sage leaves, dot with a little butter, and season. Place over some sea bass and sprinkle with a little Parmigiano Reggiano. Continue making layers until all the ingredients have been used up, finishing with grated Parmesan.
4. Cover with foil and bake for 20 minutes. Remove the foil and continue to bake until golden on top.