Crispy garlic & rosemary slices
These herby Mediterranean-style potatoes taste so good it's hard to believe they're low in fat
Italian baked sea bass
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- About 290g jar whole roasted peppersdrained and sliced
- 1 red onionsliced into very thin wedges
- drizzle olive oil
- 4 garlic clovesunpeeled
- 3 fat slices lemonrest cut into wedges to serve
- 2 sea bass
- 15 Kalamata or black olives
- 25g toasted pine nut
- handful roughly chopped parsley
Nutrition: per serving
- kcal437
- fat20.5g
- saturates2.2g
- carbs15.8g
- sugars5.4g
- fibre3.8g
- protein48.8g
- salt0.8glow
Method
step 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.
step 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.
step 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.
