Roast sea bass & vegetable traybake
40 min
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
Instructions
2 steps
- 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.
25 min - 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.
7 min
Progress
0 / 2 steps
Nutrition
Per serving (based on 2 servings)
Calories
387cal
Protein
28.0g
Carbs
28.0g
Fat
17.0g
Fiber
5.0g
Sugar
8.0g
Sodium
1mg
