Apply a no-fuss touch to fish in this all-in-one Italian-inspired bake with crispy potatoes, roasted peppers and olives
Ingredients
potato
Potato
(300g red-skinned; thinly sliced into rounds)
1 medium pepper(s)
Red bell pepper
(cut into strips)
2 tbsp
Olive Oil, Extra Virgin
(tbsp extra virgin)
1 sprig
Rosemary, fresh
(leaves removed and very finely chopped)
2 fillet
Sea bass
medium
Black olives
(25g pitted; halved)
1/2 lemon wedge
Lemon
(sliced thinly into rounds)
leaf
Thai basil, fresh
Instructions
Heat 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.
Arrange 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.
