Recipe
Baked Sea Bass with Mediterranean Flavours
Tender sea bass baked with cherry tomatoes, olives, lemon, garlic and capers for a bright Mediterranean supper.
Ingredients
Method
10 mins prep20 mins cook30 mins total
Heat the oven to 200°C (180°C fan) and pat the sea bass fillets dry. Arrange them skin-side down in a large baking dish.
Drizzle the fish with the olive oil and season with sea salt and freshly ground black pepper.
Tuck the cherry tomatoes, black olives, garlic, lemon slices and capers around the fillets, then drizzle over any remaining oil.
Bake for 18–20 minutes, until the thickest part of the fish is opaque and flakes easily when tested with a fork.
Scatter over the chopped parsley and spoon the lemony pan juices over the fish before serving.
Notes
Serve with steamed green beans, a crisp salad or crusty bread to soak up the lemony pan juices.
About this recipe
Sea bass fillets bake gently with cherry tomatoes, black olives, lemon, garlic and capers, creating a light supper with plenty of savoury pan juices.
Serve it with steamed greens, crusty bread or a crisp salad to make the most of the lemony Mediterranean flavours.
