This isn’t really are recipe, it’s an assembly!
Super easy and tasty, I cooked this for me and my friend the other week and she couldn’t believe how easy it was. I am all about taste over faff, and this is a great example of just allowing the ingredients to speak (and cook) for themselves.
Ingredients – serves 2
- 250g potatoes (new, old or sweet work fine) thinly sliced into rounds
- 1 red pepper cut into strips
- 2 tblsp olive oil
- 1 tsp dried rosemary
- 2 seabass fillets
- 1 leek sliced about 1cm thick
- 1 courgette sliced about 1cm thick
- 25g pitted black olives
- ½ lemon thinly sliced into rounds
- Handful basil leaves
Instructions
- Arrange the potato and vegetables on a large non-stick baking tray. Drizzle over 1 tbsp oil and scatter with the rosemary, a pinch of salt and a good grinding of pepper. Toss everything together well and roast at 160c for 25 mins, turning over halfway through, until the potatoes are golden and crisp at the edges.
- Arrange the fish fillets on top and scatter over the olives. Place a couple of lemon slices on top of the fish and drizzle with the remaining oil. Roast for further 7-8 mins until the fish is cooked through. Serve scattered with basil leaves.
I like to add extra vegetables and have them for lunch the next day.
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