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Italian baked sea bass

Italian baked sea bass

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A star rating of 4.5 out of 5.22 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving
HighlightNutrientUnit
kcal437
fat20.5g
saturates2.2g
carbs15.8g
sugars5.4g
fibre3.8g
protein48.8g
low insalt0.8g
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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 nut
  • handful roughly chopped parsley

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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Overall rating

A star rating of 4.5 out of 5.22 ratings
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