Italian baked sea bass

Italian baked sea bass

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(5 ratings)

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Cooking time

Prep: 5 mins Cook: 25 mins

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
437
protein
48.8g
carbs
15.8g
fat
20.5g
saturates
2.2g
fibre
3.8g
sugar
5.4g
salt
0.8g

Ingredients

  • About 290g jar whole roasted peppers, drained and sliced
  • 1 red onion, sliced into very thin wedges
  • drizzle olive oil
  • 4 garlic cloves, unpeeled
  • 3 fat slices lemon, rest cut into wedges to serve
  • 2 sea bass
  • 15 Kalamata or black olives
  • 25g toasted pine nuts
  • handful roughly chopped parsley

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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.

Recipe from bbcgoodfood.com, February 2012

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Comments

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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
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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.

donnamatley's picture

Wtf....

maggiebleksley's picture
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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
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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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