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Roast sea bass & vegetable traybake

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

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 387
  • Carbohydrates 28
  • Saturated Fat 3
  • Sugar 8
  • Protein 28
  • Fat 17
  • Fibre 5
  • Salt 0.7

Nutrition per serving

  • Calories 387
  • Carbohydrates 28
  • Saturated Fat 3
  • Sugar 8
  • Protein 28
  • Fat 17
  • Fibre 5
  • Salt 0.7

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 olives, halved
  • ½ lemon, sliced thinly into rounds
  • 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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