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Baked sea bass and roasted red peppers

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This simple and delicious dish teams succulent sea bass with a taste of the Mediterranean.
Serves
4
Prep
20-25 minutes
Cook
1 hour
Each 503g serving contains (excludes serving suggestion)
KCal
445
Carbs
37.7g
Fibre
8.0g
Protein
23.6g
Fat
20.5g
Saturates
3.7g
Sugars
9.9g
Salt
0.19g
Fruit/Veg Portion
3
Ingredients

Ingredients

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
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Method

Method

Recipe tips
  • This recipe works well with other whole fish, such as trout or bream.
  • It's brilliant with salmon steaks or any white fish steaks, especially for people who don't like fish bones. If using steaks or fillets rather than whole fish, increase the vegetables cooking time by 10 minutes and reduce the fish cooking time to 15 minutes, depending on the size of the fish.
  • It makes a great dinner party dish.
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