Roast sea bass & vegetable traybake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 300g red-skinned potatoesthinly sliced into rounds
- 1 red peppercut into strips
- 2 tbsp extra virgin olive oil
- 1 rosemarysprig, leaves removed and very finely chopped
- 2 sea bassfillets
- 25g pitted black olivehalved
- ½ lemonsliced thinly into rounds
- handful basil leaves
Nutrition: per serving
- kcal387low
- fat17g
- saturates3glow
- carbs28g
- sugars8g
- fibre5g
- protein28g
- salt0.7glow
Method
step 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.
step 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.
