Sea bass traybake with peppers, cherry tomatoes and pine nuts

Sea bass traybake with peppers, cherry tomatoes and pine nuts
  • Serves icon Serves 4
  • Time icon Hands-on time 35 min

Take a trip to the Mediterranean with our healthy sea bass traybake. The fish is cooked on a bed of peppers and tomatoes, sprinkled with pine nuts and served with a dollop of saffron mayonnaise.

Hungry for more tempting traybakes? We have plenty for you to dig your teeth into…

Nutrition: per serving

Calories
600kcals
Fat
45.6g (6.1g saturated)
Protein
29.8g
Carbohydrates
12.4g (11.2g sugars)
Fibre
7.1g
Salt
1.5g
Calories
600kcals
Fat
45.6g (6.1g saturated)
Protein
29.8g
Carbohydrates
12.4g (11.2g sugars)
Fibre
7.1g
Salt
1.5g

Ingredients

  • 3 red peppers, cut into chunks
  • 1 red onion, sliced
  • Glug extra-virgin olive oil, plus 2 tsp
  • 400g cherry tomatoes on the vine
  • 185g marinated olives (we used Siciliana olives from the Real Olive Company)
  • 1 tbsp capers, drained
  • Glug white vermouth or dry white wine
  • 2 large pinches saffron strands
  • 4 farmed sea bass fillets (about 150g each), skin-on
  • 2 garlic cloves, sliced
  • 2 tbsp toasted pine nuts
  • Grated zest and juice 1 lemon
  • Handful fresh basil leaves
  • 4 tbsp mayonnaise
  • Cooked couscous or flatbreads to serve

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Toss the red peppers and onion in a roasting tin with a glug of oil and some salt and pepper, then bake for 30 minutes, tossing halfway through.
  2. Add the tomatoes, olives (and any marinade), capers and vermouth or white wine to the tray and bake for 10 minutes more. Put the saffron in a small bowl, cover with a splash of warm water, then set aside to steep.
  3. Arrange the sea bass, skin-side up, in the tray and top with the garlic. Mix half the saffron and its water into the 2 tsp olive oil and sprinkle over the fish along with salt and black pepper. Bake for 5-6 minutes until almost cooked through, then turn the grill to high and grill the fish for 2-3 minutes to crisp up the skin.
  4. Scatter the fish with the pine nuts, lemon zest, basil and some black pepper. Mix the mayonnaise with the rest of the saffron, the juice of ½ lemon and some more black pepper. Serve the fish with couscous or flatbreads and a squeeze of lemon juice.

delicious. tips

  1. Wild sea bass has been off the menu for a while, as stocks are low. Farmed sea bass is an excellent alternative – usually from Turkey, Greece or France.

  2. A dry, pale rosé from Provence is a fine choice, as is a crisp white picpoul de pinet.

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