Name: Roast sea bass & vegetable traybake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 300g red-skinned potatoes thinly sliced into rounds; 1 red pepper cut into strips; 2 tbsp extra virgin olive oil; 1 rosemary sprig, leaves removed and very finely chopped; 2 sea bass fillets; 25g pitted black olive halved; ½ lemon sliced thinly into rounds; handful basil leaves

Ingredients

2 serv.

300g red-skinned potatoes thinly sliced into rounds
1 red pepper cut into strips
2 tbsp extra virgin olive oil
1 rosemary sprig, leaves removed and very finely chopped
2 sea bass fillets
25g pitted black olive halved
½ lemon sliced thinly into rounds
handful basil leaves

Instructions

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1 Heat oven to 180C/160C fan/gas 4. Arrange the potato and pepper slices 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 for 25 mins, turning over halfway through, until the potatoes are golden and crisp at the edges.
2 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.