Baked sea bass with new potatoes, tomatoes & roasted cashews

Name: Baked sea bass with new potatoes, tomatoes & roasted cashews
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 500 g baby new potatoes, halved; 2 tbsp olive oil; 1 red onion, cut into wedges; 250 g essential Waitrose Cherry Tomatoes; 2 tbsp balsamic vinegar; 3 sprigs rosemary, leaves only, chopped; 2 180g packs 2 Waitrose Sea Bass Fillets; 50 g Waitrose Love Life Cashew Nuts, roughly chopped; ¼ 25g pack flat leaf parsley, leaves only

4 out of 5 stars(1) Rate this recipe

Low fat

Serves4
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

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Ingredients

500g baby new potatoes, halved
2 tbsp olive oil
1 red onion, cut into wedges
250g essential Waitrose Cherry Tomatoes
2 tbsp balsamic vinegar
3 sprigs rosemary, leaves only, chopped
2 180g packs 2 Waitrose Sea Bass Fillets
50g Waitrose Love Life Cashew Nuts, roughly chopped
¼ 25g pack flat leaf parsley, leaves only

Method

Preheat the oven to 200°C, gas mark 6. Place the potatoes and oil into a roasting tin, toss to combine then season. Bake for 15 minutes. Add the onion, tomatoes, balsamic vinegar and rosemary, mix, then return to the oven for a further 10 minutes.
Season the sea bass, add to the tray of vegetables and cook for another 8-10 minutes, adding the cashews for the last 4 minutes until the fish is just cooked and the nuts are golden. Serve immediately with the parsley scattered over.