Simple, flavorful, and perfectly summery, this is how Dua Lipa likes to cook – casually, with whatever’s in the fridge and a Negroni in hand. Her approach to food is relaxed and intuitive. “Whenever I cook, it’s cowboy style,” she says. “I just pull things out.” The result? A no-fuss Mediterranean-style dish packed with punchy flavors like anchovies, olives, and capers, all roasted together for minimal effort and maximum taste. Today, Dua Lipa makes roasted sea bass.
Before you begin, take Dua’s first tip to heart: make yourself a Negroni. Just mix equal parts gin, Campari, and vermouth over ice. “People find it quite medicinal,” she laughs, “but maybe it’s my medicine, baby!”
Ingredients:
- 1 portion of potatoes
- 5 garlic cloves
- 1 whole sea bass, cleaned and halved
- 5 anchovies (from a tin)
- A handful of Kalamata olives
- 1 tablespoon capers
- 2–3 ripe tomatoes
- A few sprigs of fresh rosemary
- A handful of fresh basil
- Salt and black pepper
- Chili flakes, to taste
- Olive oil
- Lemon wedge, for serving
Method:
- Preheat your oven to 200°C (392°F).
- Slice the potatoes into discs and spread them out in a baking tray. Make sure they have enough space to roast evenly. Drizzle with olive oil and sprinkle with salt. Roast for about 30 minutes until golden and slightly crisp.
- While the potatoes roast, cut the sea bass in half. Season it with sea salt and stuff the cavity with one chopped garlic clove.
- Halve the tomatoes and olives.
- Once the potatoes are ready, remove the tray from the oven. Add the sea bass, tomatoes, olives, capers, anchovies, and the remaining garlic cloves.
- Sprinkle everything with rosemary, chili flakes, salt, and pepper. Drizzle a little more olive oil over the top.
- Return the tray to the oven and roast for another 20 minutes, or until the sea bass is cooked through and the skin is crispy.
- Finish with fresh basil leaves and a squeeze of lemon. Serve warm with your Negroni.
Easy, breezy, and totally Dua.