Description
A flavorful Italian baked sea bass dish featuring roasted peppers, red onions, garlic, lemon, Kalamata olives, and toasted pine nuts, all oven-roasted to perfection for a light yet satisfying seafood meal.
Ingredients
Scale
Seafood and Fish
- 2 whole sea bass, cleaned and scaled
Vegetables and Aromatics
- About 290g jar whole roasted peppers, drained and sliced
- 1 red onion, sliced into very thin wedges
- 4 garlic cloves, unpeeled
- 3 fat slices lemon, plus extra lemon wedges to serve
Others
- Drizzle olive oil, plus extra for brushing the fish
- 15 Kalamata or black olives
- 25g toasted pine nuts
- Handful roughly chopped parsley
Instructions
- Preheat and prepare vegetables: Heat the oven to 200°C (180°C fan)/gas mark 6. Toss the sliced roasted peppers and thinly sliced red onion wedges with seasoning and a small drizzle of olive oil. Spread this mixture evenly on a baking tray and cook in the oven for 5 minutes to soften and release flavors.
- Add garlic, lemon, and fish: After 5 minutes, toss in the unpeeled garlic cloves and the fat lemon slices with the peppers and onions. Place these ingredients on top of the sea bass, brush the fish with a little more olive oil, and season with salt and pepper to taste.
- Roast the sea bass: Transfer the baking tray to the oven and roast the fish and vegetable mixture for 15 minutes. This ensures the fish cooks through while absorbing the fragrant citrus and garlic flavors.
- Add olives and pine nuts: Stir the Kalamata olives and toasted pine nuts into the vegetables on the tray. Return the tray to the oven and roast for an additional 5 minutes, until the fish is just cooked through and the toppings are heated and slightly crispy.
- Finish and garnish: Remove from the oven, squeeze over fresh lemon juice for brightness, and scatter the chopped parsley on top. Serve immediately with extra lemon wedges on the side.
Notes
- Use fresh sea bass for the best flavor and texture; ask your fishmonger to clean and scale it before cooking.
- Make sure to slice the red onion very thinly to ensure it softens quickly during roasting.
- To toast pine nuts, briefly dry-fry them in a pan over medium heat until golden and fragrant if not already toasted.
- If you prefer, swap Kalamata olives for black olives or green olives according to your taste.
- Serve this dish with crusty bread or a simple green salad to complete the meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Italian sea bass, baked fish, roasted peppers, Mediterranean seafood, healthy fish recipe
