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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 845g serving contains (excludes serving suggestion)
KCal
722
Carbs
49.90g
Protein
70.00g
Fat
25.00g
Saturates
3.80g
Sugars
12.80g
Salt
0.86g
Portion Fruit & Veg
3
Ingredients
Ingredients
900g peeled potatoes, thinly sliced (approx. 1cm)
pinch saffron
150ml vegetable stock
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)
85ml olive oil
1.5–1.75kg sea bass, cleaned and trimmed
pinch salt and black pepper
Method
  1. Preheat the oven to 200°C/gas 6. Place the potatoes into a pan of boiling water for 7 minutes. Meanwhile, put the saffron into the stock and reserve.
  2. Drain the potatoes and place in a line onto a large roasting dish (as a bed for fish) leaving a gap each side.
  3. 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.
  4. 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.
  5. 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.
Chefs 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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