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Baked sea bass with new potatoes, tomatoes & roasted cashews
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500g baby new potatoes, halved
2 tbsp olive oil
1 red onion, cut into wedges
250g pack essential Waitrose Cherry Tomatoes
2 tbsp balsamic vinegar
3 sprigs rosemary, leaves only, chopped
2 x 180g packs 2 Waitrose Sea Bass Fillets
50g Waitrose Love Life Cashew Nuts, roughly chopped
¼ x 25g pack flat leaf parsley, leaves only
1. 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.
2. 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.
Typical values per serving:
This recipe was first published in August 2017.