Name: Italian baked sea bass
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: About 290g jar whole roasted peppers drained and sliced; 1 red onion sliced into very thin wedges; drizzle olive oil; 4 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

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Italian baked sea bass

Italian baked sea bass

Sarah Cook

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Serves 2

Easy

Prep: 5 mins

Cook: 25 mins

A star rating of 4.7 out of 5.31 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

About 290g jar whole roasted peppers

drained and sliced
1 red onion

sliced into very thin wedges
drizzle olive oil
4 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

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Nutrition: per serving

kcal437
fat20.5g
saturates2.2g
carbs15.8g
sugars5.4g
fibre3.8g
protein48.8g
salt0.8g

low

Method

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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A star rating of 4.7 out of 5.31 ratings

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