Description
A delicious and healthy roast sea bass and vegetable traybake featuring tender red-skinned potatoes, sweet red pepper, fragrant rosemary, and juicy sea bass fillets, all roasted to perfection with olives, lemon, and fresh basil for a vibrant Mediterranean-inspired meal.
Ingredients
Scale
Vegetables and Herbs
- 300g red-skinned potatoes, thinly sliced into rounds
- 1 red pepper, cut into strips
- 1 rosemary sprig, leaves removed and very finely chopped
- ½ lemon, sliced thinly into rounds
- handful basil leaves
Sea Bass and Garnishes
- 2 sea bass fillets
- 25g pitted black olives, halved
Other Ingredients
- 2 tbsp extra virgin olive oil
- Pinch of salt
- Freshly ground black pepper
Instructions
- Preheat the oven: Heat your oven to 180°C (160°C fan)/gas mark 4 to prepare for roasting.
- Prepare the vegetables: Arrange the thinly sliced potatoes and red pepper strips on a large non-stick baking tray. Drizzle with 1 tablespoon of extra virgin olive oil and scatter the finely chopped rosemary leaves over the vegetables. Season with a pinch of salt and a good grinding of black pepper. Toss everything together well to coat evenly.
- Roast the vegetables: Place the tray in the oven and roast for 25 minutes, turning the vegetables halfway through the cooking time to ensure even roasting. The potatoes should become golden and crisp around the edges.
- Add the fish and olives: Remove the tray from the oven. Arrange the sea bass fillets on top of the roasted vegetables, then scatter the halved black olives evenly across the dish. Place a couple of thin lemon slices on top of each fish fillet for added flavor.
- Finish roasting: Drizzle the remaining tablespoon of olive oil over the fish and vegetables. Return the tray to the oven and roast for an additional 7-8 minutes, or until the fish is cooked through and flakes easily with a fork.
- Serve: Once cooked, remove from the oven and scatter fresh basil leaves over the dish. Serve immediately while hot for a fresh and flavorful meal.
Notes
- You can substitute red-skinned potatoes with Yukon gold or baby potatoes if preferred.
- Ensure the sea bass fillets are of even thickness for uniform cooking.
- If you do not have fresh rosemary, 1 teaspoon of dried rosemary can be used, but reduce the quantity slightly as dried herbs are more potent.
- For extra flavor, add a splash of white wine or lemon juice over the fish before the final roasting step.
- This dish is best served immediately but can be reheated gently in the oven if needed.
- Prep Time: 10 minutes
- Cook Time: 33 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: sea bass traybake, roasted sea bass, Mediterranean fish recipe, roasted vegetables, healthy sea bass recipes
