This sea bass tray bake recipe requires very little preparation but it is packed with flavour and can feed the whole family at supper time.
Preparation time will be about 20 minutes with a further 40 minutes for cooking. Quantities below will serve four.
Ingredients For Sea Bass Tray Bake Recipe
4 skin-on sea bass fillets from Walter Purkis & Sons
3 red peppers, de-seeded and cut into chunks
250g vine cherry tomatoes
1 red onion chopped
2tbsp olive oil
Medium glass dry white wine
15 green olives, pitted
3 garlic cloves, finely chopped
2tbsp, toasted pine nuts
Zest of 1 lemon and juice of half, plus wedges to serve
Handful basil leaves roughly chopped
Fresh coriander leaves roughly chopped
4tbsp plain low-fat yoghurt
4 folded flatbreads, warmed to serve
Cooking Method Sea Bass Tray Bake
Pre-heat your oven to 180°C/fan 160°C/gas mark 4.
Put the red peppers, tomatoes and onion in a roasting tin stir well to coat with all over with the oil, and season with plenty of salt and pepper. Roast for around 30 minutes. Halfway through the cooking, add the white wine and olives, and toss the vegetables together. Check the vegetables are soft. If not return for a further 5 minutes.
Remove the tray from the oven. Arrange the sea bass, skin-side up, in the tray and top with the chopped garlic. Bake for 5-6 minutes until the fish is almost cooked through. Remove from the oven.
Heat the grill to high and pop the tray under the grill briefly to crisp up the skin.
Scatter the fish with the pine nuts, lemon zest, basil and coriander and a pinch of pepper.
Mix the yoghurt with the lemon juice. Serve the fish right away with the yoghurt, flatbreads and a squeeze of lemon juice.
If you would like some further sea bass recipes or cooking inspiration visit our blog here >>
