Baked sea bass with potatoes, peppers & preserved lemons

Name: Baked sea bass with potatoes, peppers & preserved lemons
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Ingredients: 300 g new potatoes, thinly sliced; 1 Romano pepper, seeded and sliced; 1 preserved lemon, chopped; 1 large garlic clove, finely chopped; 3 fresh bay leaves, torn in half; 2 tbsp extra virgin olive oil; 2 boneless sea bass fillets

Enjoy this delicious, complete meal in under one hour

4 out of 5 stars(1) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

300g new potatoes, thinly sliced
1 Romano pepper, seeded and sliced
1 preserved lemon, chopped
1 large garlic clove, finely chopped
3 fresh bay leaves, torn in half
2 tbsp extra virgin olive oil
2 boneless sea bass fillets

Method

Preheat the oven to 200°C, gas mark 6. Put the potatoes, pepper, lemon, garlic and bay leaves in a bowl with half the olive oil. Season, and toss together to combine. Spread the vegetables over the base of a roasting pan or baking dish that will fit the fish fillets neatly. Bake in the oven for 25-30 minutes until nearly tender and starting to brown.
Remove the vegetables from the oven, mix carefully to bring any unbrowned bits to the surface and arrange the fish fillets on the top, skin side up. Drizzle with the remaining oil and return to the oven for 10-12 minutes until the fish is just cooked through. Serve with a green salad.