Name: Roast sea bass & vegetable traybake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: Italian
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

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Roast sea bass & vegetable traybake

Roast sea bass & vegetable traybake

Angela Boggiano

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Serves 2

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.8 out of 5.82 ratingsRate

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For a healthy no-fuss fish dish, try this all-in-one Italian-inspired bake with crispy potatoes, roasted peppers and olives

Gluten-free

Healthy

High-protein

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal387

low
fat17g
saturates3g

low
carbs28g
sugars8g
fibre5g
protein28g
salt0.7g

low

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.

Recipe from Good Food magazine, July 2014

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A star rating of 4.8 out of 5.82 ratings

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