Mediterranean Sea Bass Traybake
This dish is pure summer on a plate. It's everything I love about the Med and it's so easy to make, I can barely call it a recipe.
As with all the best dishes, this requires little effort and little washing up - the ever faithful traybake! I like to serve this dish for two people when I'm looking to cut out the carbs and up the protein but it will easily stretch to four if you serve some couscous or rice on the side. Light, fresh and full of flavour, this dish will have you coming back for more and more!
Mediterranean Sea Bass Traybake
Serves 2-4
1 red onion, finely sliced
2 red peppers, chopped into chunks
1 tbsp olive oil
250g cherry tomatoes on the vine
120g marinated olives
1 tbsp capers, drained and rinsed
2 garlic cloves, finely chopped
70ml white wine
4 sea bass fillets
1 lemon, juice only
Handful fresh basil, roughly chopped
Preheat the oven to 200C/Gas 6. Toss the red peppers and onion in a roasting tin with the olive oil and plenty of salt and pepper. Roast in the preheated oven for 30 minutes, tossing half way through.
Add the tomatoes, olives, capers, garlic and white wine and bake for 10 minutes more. Arrange the sea bass on top, skin side up, season liberally with salt and pepper and bake for 4 minutes. Turn the grill on to high and crisp up the skin for a further 3-4 minutes.
Remove the fillets to serving plates (one each with carbs, two each without) then stir the lemon juice and basil into the tomato mixture. Remove the vines from the tomatoes and then serve alongside the fish.
As with all the best dishes, this requires little effort and little washing up - the ever faithful traybake! I like to serve this dish for two people when I'm looking to cut out the carbs and up the protein but it will easily stretch to four if you serve some couscous or rice on the side. Light, fresh and full of flavour, this dish will have you coming back for more and more!
Mediterranean Sea Bass Traybake
Serves 2-41 red onion, finely sliced
2 red peppers, chopped into chunks
1 tbsp olive oil
250g cherry tomatoes on the vine
120g marinated olives
1 tbsp capers, drained and rinsed
2 garlic cloves, finely chopped
70ml white wine
4 sea bass fillets
1 lemon, juice only
Handful fresh basil, roughly chopped
Preheat the oven to 200C/Gas 6. Toss the red peppers and onion in a roasting tin with the olive oil and plenty of salt and pepper. Roast in the preheated oven for 30 minutes, tossing half way through.
Add the tomatoes, olives, capers, garlic and white wine and bake for 10 minutes more. Arrange the sea bass on top, skin side up, season liberally with salt and pepper and bake for 4 minutes. Turn the grill on to high and crisp up the skin for a further 3-4 minutes.
Remove the fillets to serving plates (one each with carbs, two each without) then stir the lemon juice and basil into the tomato mixture. Remove the vines from the tomatoes and then serve alongside the fish.
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