A simple but flavoursome oven-roasted fish supper that’s easy to throw together. Serve it in the roasting tin for the ultimate dig-in dish
Prep:5 mins
Serves 2
About 290g jar whole roasted peppers, drained and sliced1 red onion, sliced into very thin wedgesdrizzle olive oil4 garlic cloves, unpeeled3 fat slices lemon, rest cut into wedges to serve2 sea bass15 Kalamata or black olives25g toasted pine nuthandful roughly chopped parsley
STEP 1Heat oven to 200C/180C fan/gas 6. Toss the peppers and onions with seasoning plus a small drizzle of olive oil. Spread on a baking tray and cook for 5 mins.STEP 2Toss in the garlic and lemon with the onions and peppers. Sit on the sea bass, brush fish with a little more oil, season fish and roast for 15 mins.STEP 3Stir the olives and pine nuts into the veg and roast for 5 mins more until the fish is just cooked through. Squeeze over some lemon juice and scatter with parsley to serve.
