Sea bass traybake with peppers, cherry tomatoes and pine nuts
- June 2018
- Serves 4
- 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…
- Dairy-free recipes
- 45.6g (6.1g saturated)
- 12.4g (11.2g sugars)
- 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
- 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.
- 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.
- 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.
- 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.
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.
A dry, pale rosé from Provence is a fine choice, as is a crisp white picpoul de pinet.
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