Med-style sea bass traybake

Name: Med-style sea bass traybake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2 servings
Ingredients: 350 grams waxy potatoes; 150 grams cherry tomatoes; 50 grams pitted kalamata olives; 2 clove/s garlic; 2 sprig/s fresh oregano; 2 tbsp olive oil; 0.5 tsp salt; 0.5 lemon; 100 mls stock; 2 fillet/s 2 mediterranean sea bass fillets; 1 green salad

Prep: 10 minsCook: 40 mins

Prep

10 mins

Cook

40 mins

Servings

Difficulty

Medium

Gluten-FreeDairy-FreeVegetarianVeganNut-FreeEgg-Free

(0)

This is one of my favorite weeknight dinners because everything cooks together in one tray, which means minimal cleanup and maximum flavor. Fresh sea bass fillets are packed with omega 3 fatty acids that are brilliant for your heart health, and they cook so quickly you'll have dinner on the table in under an hour. The beauty of this Mediterranean style traybake is how the potatoes, tomatoes, and olives all infuse the fish with gorgeous Grecian flavors while it bakes. It's simple, impressive, and honestly costs less than ordering takeaway.

Ella x

Ingredients

Servings:

350 gramswaxy potatoes((such as Charlotte))
150 gramscherry tomatoes(halved)
50 gramspitted kalamata olives(halved)
2 clove/sgarlic(sliced)
2 sprig/sfresh oregano(leaves picked, plus extra to serve)
2 tbspolive oil
½ tspsalt
½lemon(juice)
100 mlsstock(hot chicken or vegetable stock (gluten free))
2 fillet/s2 mediterranean sea bass fillets(Mediterranean Sea Bass Fillets )
1green salad(to serve)

Detail level

Instructions

1
Preheat the oven to 220ºC, gas mark 7. Using a sharp knife (or mandolin), slice the potatoes as finely as possible. Toss in a large mixing bowl with the tomatoes, olives, garlic, oregano, 1½ tbsp oil, the salt and a grinding of black pepper. Arrange in a medium baking dish (about 1 litre in volume).
2
Pour over the lemon juice and stock. Roast for 30-35 minutes, carefully stirring and turning the vegetables halfway through. Meanwhile, pat the sea bass fillets dry with kitchen paper and slash the skin 3 times. Season all over with salt.
3
Turn the oven to grill on the highest setting and put a rack on the top shelf. Lay the sea bass fillets, skin-side up, over the vegetables and drizzle with the remaining ½ tbsp oil. Grill for 4-5 minutes until the skin is crisp and the flesh is cooked, opaque and flakes easily with a fork. Stand for a minute before scattering with the remaining oregano and serving with a green salad.

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