Italian baked sea bass

Italian baked sea bass

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(7 ratings)

Prep: 5 mins Cook: 25 mins

Easy

Serves 2
A simple but flavoursome oven-roasted fish supper that's easy to throw together. Serve it in the roasting tin for the ultimate dig-in dish

Nutrition and extra info

Nutrition: per serving

  • kcal437
  • fat20.5g
  • saturates2.2g
  • carbs15.8g
  • sugars5.4g
  • fibre3.8g
  • protein48.8g
  • salt0.8g
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Ingredients

  • About 290g jar whole roasted peppers, drained and sliced

    Pepper

    pepp-ah

    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 1 red onion, sliced into very thin wedges
  • drizzle olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 garlic clove, unpeeled
  • 3 fat slices lemon, rest cut into wedges to serve

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 sea bass
  • 15 Kalamata or black olive
  • 25g toasted pine nut
  • handful roughly chopped parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Heat oven to 200C/180C fan/gas 6. Toss the peppers and onions with seasoning plus a small drizzle of olive oil. Spread on a baking tray and cook for 5 mins.

  2. Toss in the garlic and lemon with the onions and peppers. Sit on the sea bass, brush fish with a little more oil, season fish and roast for 15 mins.

  3. Stir the olives and pine nuts into the veg and roast for 5 mins more until the fish is just cooked through. Squeeze over some lemon juice and scatter with parsley to serve.

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Comments, questions and tips

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Comments (8)

Suffolk Primrose's picture
5

this is lovely, healthy and easy. liked others I used fresh red pepper (less greasy) and cooked with red onions for about 15 minutes to start, then added fillets rather than whole fish which needed total 15 minutes (smeared with olive oil to crisp the skin). have done sea bass - but also mackerel fillets which are lovely. didn't bother with olives but did add a handful of baby plum tomatoes for last 5 minutes. have done alongside par boiled and oiled potato chunks - in one end of the roasting tin from the beginning.

fishyfish's picture

Loved it! Thank you. Forgot to roast pine nuts, but it didn't really matter. I also filled the fish with the vegetables.

lisaann612's picture

I cooked the onion, garlic and peppers for 20 minutes first to give them a slight caramelised texture. Then I added the sea bass fillets and cooked for another 30 minutes. Served it with my own herby diced potatoes. Even my husband who is not that keen on fish, said it was really yummy.

BeckieSlater's picture

Lovely dish. Easy to prep and cook. I used fillet of sea bass, worked well and I served with mash and green beans. Definitely will be making this again!

coconatalie's picture
3

The fish was tasty (although, I usually fry fish, so I missed the usual crispy skin) and nicely cooked. I used a fillet of sea bass as and put it in for 5 minutes less.

I agree that the olives were too much (I used Kalamata). If I made it again, I would leave them out, but honestly, I don't think I would make it again (ust because there are tastier things out there).

I served it with lemon and rosemary potato wedges and an Italian mixed leaf salad, which complemented it well.

maggiebleksley's picture
5

I only had fresh peppers, so I roasted them for an extra five minutes before adding the onions. We loved the recipe and I'll do it again, but didn't fancy sitting on the sea bass, as I had my best jeans on :o) (JK)

Frantic Flapjack's picture
3

Easy to prepare and cook, I used sea bass fillets instead of whole fish. An unusual dish - I think the olives were a little too strong for this dish and I used chopped hazelnuts instead of pine nuts as I didn't have any. Served with garlic and rosemary roast potatoes.

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