Roast sea bass & vegetable traybake

Roast sea bass & vegetable traybake

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(9 ratings)

Prep: 10 mins Cook: 30 mins

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

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal387
  • 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
    Rosemary

    Rosemary

    rose-mar-ee

    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
    Lemon

    Lemon

    le-mon

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

  • handful basil leaves

Method

  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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cdennison
19th Oct, 2016
Very tasty, added sliced courgette to the tray as well, lovely way to serve fish
joeups
13th Oct, 2016
5.05
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 :)
magsf23
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.
catie74
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
jodiekidd
10th Aug, 2015
5.05
Gorgeous, we have this at least once a week. I cook the potatoes on a higher temp than the recipe states before turning down to add peppers a little later.
lobsterpot1
4th Jan, 2015
This was delicious with a very delicate flavour. The olives really compliment this dish.
susankathryn
13th Jun, 2016
How does one print your recipe?
magsf23
7th Aug, 2016
On my screen there is a print button below the picture.
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