Italian baked sea bass

A simple but flavoursome oven-roasted fish supper that's easy to throw together. Serve it in the roasting tin for the ultimate dig-in dish

Italian baked sea bass
  • About 290g jar whole roasted peppers, drained and sliced
  • red onion, sliced into very thin wedges
  • drizzle olive oil
  • garlic cloves, unpeeled
  • 3 fat slices lemon, rest cut into wedges to serve
  • 2 sea bass
  • 15 Kalamata or black olives
  • 25g toasted pine nut
  • handful roughly chopped parsley


    • STEP 1

      Heat oven to 200C/180C fan/gas 6. Toss the peppers and onions with seasoning plus a small drizzle of olive oil. Spread on a baking tray and cook for 5 mins.

    • STEP 2

      Toss in the garlic and lemon with the onions and peppers. Sit on the sea bass, brush fish with a little more oil, season fish and roast for 15 mins.

    • STEP 3

      Stir the olives and pine nuts into the veg and roast for 5 mins more until the fish is just cooked through. Squeeze over some lemon juice and scatter with parsley to serve.

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