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baked butterflied sea bass with roast veggies and olives

Ingredients:

  • 1 red pepper, chunky dice

  • 1 yellow pepper, chunky dice

  • 1 red onion, sliced

  • 2 cloves garlic, sliced

  • 1 tbsp. olive oil

  • 1 punnet of cherry tomatoes

  • 10 basil leaves, torn up

  • 50g sliced black olives (if you like them!)

  • 1 pack of Fred's butterflied sea bass with lemon and parsley


How to:

  1. Toss all your cubed veggies, olives and garlic in the olive oil. Add some salt and pepper and place into a roasting tray. Bake in the oven at 180c for 15-20 mins until the veggies are a little soft and some colour is starting to appear. Remove from the oven, give the tray a good shake and add the tomatoes and basil. Give it another shake. Pop back in the over for a further 5 mins.

  2. Cook your sea bass as per the instruction on the back of the pack.

  3. Place your veggies on a plate and carefully put the sea bass on top, served with a grilled lemon.

Fred's top tip:

For a hearty meal, add some boiled new potatoes with loads of butter! Sometimes I like to stuff my butterflied bass too; throw some sliced tomatoes, herbs and olive oil in the middle, close them up and cook as normal! Mmmmmmm...


Serves 2



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