Baked sea bass and roasted red peppers
Nutrition Facts
each servingIngredients
all 10 types- 600g peeled potatoes, thinly sliced (approx. 1cm)
- 4 plum tomatoes, skinned and quartered
- 2 red and 2 orange peppers, deseeded and cut into chunks
- 8 cloves garlic, each sliced into three
- 2 red chillies, thinly sliced
- 4 small sprigs of oregano (or 1 tsp dried)
- 4tbsp olive oil
- 4 x90g sea bass, cleaned and trimmed
- 50g rocket
- pinch of black pepper
Directions
5 steps in totalPreheat the oven to 200°C/gas 6. Place the potatoes into a pan of boiling water for 7 minutes.
Drain the potatoes and place in a line onto a large roasting dish (as a bed for fish) leaving a gap each side.
Spread the tomatoes over the potatoes, then place the red and yellow peppers down either side of the potatoes and sprinkle with the garlic, chillies, oregano sprigs and olive oil, reserving 1 tbsp of the olive oil. Bake for 30 minutes, turning the dish half way through to ensure even cooking.
Meanwhile, slash the fish 5–6 times down each side, rub the skin with the remaining olive oil and season with salt and black pepper. Place the fish on top of the potatoes.
Return the dish to the oven and bake for a further 20–25 minutes (depending on the size of the fish), again turning the dish half way, until the fish is cooked through. Serve with the roasted vegetables.
