Roast Sea Bass with Potatoes

This isn’t really are recipe, it’s an assembly!

Super easy and tasty, I cooked this for me and my friend the other week and she couldn’t believe how easy it was.  I am all about taste over faff, and this is a great example of just allowing the ingredients to speak (and cook) for themselves.

Ingredients – serves 2

  • 250g potatoes (new, old or sweet work fine) thinly sliced into rounds
  • 1 red pepper cut into strips
  • 2 tblsp olive oil
  • 1 tsp dried rosemary
  • 2 seabass fillets
  • 1 leek sliced about 1cm thick
  • 1 courgette sliced about 1cm thick
  • 25g pitted black olives
  • ½ lemon thinly sliced into rounds
  • Handful basil leaves

 

Instructions

  1. Arrange the potato and vegetables  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  at 160c for 25 mins, turning over halfway through, until the potatoes are golden and crisp at the edges.
  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.

 

I like to add extra vegetables and have them for lunch the next day.

 

Sea Bass Tray Bake Print recipe

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