Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 500grams baby potatoes, halved
- 2tablespoons olive oil
- 1 medium red onion, chopped into chunks
- 250grams cherry tomatoes
- 2 cloves garlic, peeled and minced
- 150grams kalamata olives, drained, pitted
- 1 medium lemon, juiced and zested
- 2teaspoons rosemary, fresh, chopped
- 4 medium sea bass fillets
- 2tablespoons parsley, fresh, chopped
- 1 pinch cracked black pepper
Nutrition per serving
1600kJ / 382Cal
1600 Kilojoules or 382 Calories
18% of daily energy intake*
Protein
23.0grams
Fat
19.3grams
Carbs
25.5grams
Sugars
5.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Cooking sea bass perfectly couldn't be simpler with this Mediterranean inspired traybake.
Method
Step 1 of 4
Pre-heat the oven to 200°C/180°C fan-forced. Toss the potatoes and oil in a large roasting tin and roast for 15 minutes.
Step 2 of 4
Remove from the oven and add the onion, cherry tomatoes, garlic, olives, rosemary and juice of half a lemon and stir to coat well. Return to the oven for 10 minutes.
Step 3 of 4
Remove the tin from the oven and top with the sea bass fillets, skin side up and lightly brushed with oil. Roast for 8-10 minutes until the sea bass is cooked through.
Step 4 of 4
Divide the vegetables between 4 plates, top with a sea bass fillet and serve with parsley and cracked black pepper on top.
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