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Roast sea bass & vegetable traybake

Roast sea bass & vegetable traybake

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A star rating of 4.9 out of 5.51 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Apply a no-fuss touch to fish in this all-in-one Italian-inspired bake with crispy potatoes, roasted peppers and olives

  • Gluten-free
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal387
fat17g
saturates3g
carbs28g
sugars8g
fibre5g
protein28g
salt0.7g
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Ingredients

  • 300g red-skinned potatoes, thinly sliced into rounds
  • 1 red pepper, cut into strips
  • 2 tbsp extra virgin olive oil
  • 1 rosemary sprig, leaves removed and very finely chopped
  • 2 sea bass fillets
  • 25g pitted black olive, halved
  • ½ lemon, sliced thinly into rounds
  • handful basil leaves

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Arrange the potato and pepper slices on a large non-stick baking tray. Drizzle over 1 tbsp oil and scatter with the rosemary, a pinch of salt and a good grinding of pepper. Toss everything together well and roast for 25 mins, turning over halfway through, until the potatoes are golden and crisp at the edges.

  • STEP 2

    Arrange the fish fillets on top and scatter over the olives. Place a couple of lemon slices on top of the fish and drizzle with the remaining oil. Roast for further 7-8 mins until the fish is cooked through. Serve scattered with basil leaves.

Goes well with

Recipe from Good Food magazine, July 2014

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Overall rating

A star rating of 4.9 out of 5.51 ratings
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