Italian baked sea bass

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• Frantic Flapjack

  13 March 2012

  Frantic Flapjack rated and commented on this recipe

  

  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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• Maggie Bleksley

  01 February 2013

  Maggie Bleksley rated and commented on this recipe

  

  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)

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• donna

  02 March 2013

  donna commented on this recipe

  Wtf....

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• coconatalie

  16 April 2013

  coconatalie rated and commented on this recipe

  

  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.

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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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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 25 mins

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

PER SERVING

437 kcalories, protein 48.8g, carbohydrate 15.8g, fat 20.5 g, saturated fat 2.2g, fibre 3.8g, sugar 5.4g, salt 0.8 g

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