Roast sea bass & vegetable traybake

Roast sea bass & vegetable traybake

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(32 ratings)

Prep: 10 mins Cook: 30 mins


Serves 2
Apply a no-fuss touch to fish in this all-in-one Italian-inspired bake with crispy potatoes, roasted peppers and olives

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal387
  • fat17g
  • saturates3g
  • carbs28g
  • sugars8g
  • fibre5g
  • protein28g
  • salt0.7g


  • 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



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 sea bass fillets
  • 25g pitted black olive, halved
  • ½ lemon, sliced thinly into rounds



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

  • handful basil leaves


  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.

  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.

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Comments, questions and tips

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Laura Ultrà's picture
Laura Ultrà
8th Jun, 2020
Absolutely fabulous! So easy to make it and grumpy Italian hubby approved (a true cheer up). Last time I Made it Rosemary was missing from my balcony so I added a bunch of capers and some marjoram. Nice as well. Thank you to the author of this amazing recipe
1st Jun, 2019
This was great and so easy to chuck it all in together. Will definitely be making again.
13th Feb, 2019
This was lovely. I made it with potatoes (not red ones) and sweet potatoes which worked really well, although I sliced some a little too thinly so they burnt a bit. I couldn't get sea bass so used salmon fillets instead. I also served it with tender stem broccoli and green beans. It was really delicious and the rosemary gave it a really nice flavour - I thought it might be overpowering but it wasn't at all. No basil as I forgot to get some! Will definitely make again.
18th Jan, 2019
I did mine with potatoes and butternut squash and shallots as it's all I had and it was v tasty and enjoyed by all
9th Sep, 2017
This was really good, I like seabass fillets but didn't know how to cook them and this method is perfect, next time I would add courgette as others have done. I did give the sliced potatoes longer about 40 mins.
9th Aug, 2017
Cooks the fish beautifully. I used sweet potatoes and added cherry tomatoes. Used fresh rosemary which smelt amazing when cooking but lovely mild flavour.
19th Oct, 2016
Very tasty, added sliced courgette to the tray as well, lovely way to serve fish
13th Oct, 2016
I used courgette instead of potato, used red and orange peppers and doubled up on seabass fillets as they were small! Will be doing this one again :)
7th Aug, 2016
We always enjoy this. I agree that courgette works really well and I usually use red, orange and yellow peppers. I've also used different fish fillets successfully. Tonight we're having trout fillets topped with nasturtium leaves and flowers instead of basil.
17th Feb, 2017
Yum. I add a sliced courgette or whole baby courgettes . I leave out the potatoes but serve with rice. My 6 year old adores this


13th Jun, 2016
How does one print your recipe?
7th Aug, 2016
On my screen there is a print button below the picture.
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