Name: Roast sea bass u0026amp; vegetable traybake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 sea bass fillets; 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, finely chopped; 25g pitted black olive, halved; ½ lemon, sliced thinly into rounds; handful basil leaves

This healthy and easy sea bass & vegetable traybake is the perfect midweek meal. Packed with protein and veggies, it’s filling and satisfying without being heavy. The fish is perfectly cooked and the vegetables are crispy and full of flavor.

Roast sea bass & vegetable traybake

Difficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

387

kcal

Ingredients

2 sea bass fillets
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, finely chopped
25g pitted black olive, halved
½ lemon, sliced thinly into rounds
handful basil leaves

Directions

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.
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.