For a healthy no-fuss fish dish, try this all-in-one Italian-inspired bake with crispy potatoes, roasted peppers and olives
Prep:10 mins
Serves 2
300g red-skinned potatoes, thinly sliced into rounds1 red pepper, cut into strips2 tbsp extra virgin olive oil1 rosemary sprig, leaves removed and very finely chopped2 sea bass fillets25g pitted black olive, halved½ lemon, sliced thinly into roundshandful basil leaves
STEP 1Heat oven to 180C/160C fan/gas 4. Arrange the potato and pepper slices on a large non-stick baking tray. Drizzle over 1 tbsp oil and scatter with the rosemary, a pinch of salt and a good grinding of pepper. Toss everything together well and roast for 25 mins, turning over halfway through, until the potatoes are golden and crisp at the edges.STEP 2Arrange the fish fillets on top and scatter over the olives. Place a couple of lemon slices on top of the fish and drizzle with the remaining oil. Roast for further 7-8 mins until the fish is cooked through. Serve scattered with basil leaves.
