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Italian baked sea bass

A simple but flavoursome oven-roasted fish supper that's easy to throw together. Serve it in the roasting tin for the ultimate dig-in dish

  • Prep: 5 mins
    Cook: 25 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 437
  • Carbohydrates 15.8
  • Saturated Fat 2.2
  • Sugar 5.4
  • Protein 48.8
  • Fat 20.5
  • Fibre 3.8
  • Salt 0.8

Nutrition per serving

  • Calories 437
  • Carbohydrates 15.8
  • Saturated Fat 2.2
  • Sugar 5.4
  • Protein 48.8
  • Fat 20.5
  • Fibre 3.8
  • Salt 0.8

Ingredients

  • About 290g jar whole roasted peppers, drained and sliced
  • 1 red onion, sliced into very thin wedges
  • drizzle olive oil
  • 4 garlic cloves, unpeeled
  • 3 fat slices lemon, rest cut into wedges to serve
  • 2 sea bass
  • 15 Kalamata or black olives
  • 25g toasted pine nuts
  • handful roughly chopped parsley

Method

  1. Heat oven to 200C/180C fan/gas 6. Toss the peppers and onions with seasoning plus a small drizzle of olive oil. Spread on a baking tray and cook for 5 mins.

  2. Toss in the garlic and lemon with the onions and peppers. Sit on the sea bass, brush fish with a little more oil, season fish and roast for 15 mins.

  3. Stir the olives and pine nuts into the veg and roast for 5 mins more until the fish is just cooked through. Squeeze over some lemon juice and scatter with parsley to serve.

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