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Mediterranean Style Sea Bass Fillets with Roasted Vegetables

Posted 1st March 2017 in

Description

A meal for two, cooked in one tray.  Add some sprigs of thyme when roasting the vegetables if you prefer.

Serves 2 as a main course, or 4 as a light lunch

Ingredients

  • 350g (12oz) new potatoes
  • 2 courgettes, sliced on the slant
  • 1 red pepper, cut into wide strips
  • 3 tbsp olive oil
  • 2 bulbs garlic, halved widthways
  • Few sprigs of fresh thyme, optional
  • Salt flakes
  • Ground black pepper
  • 25g (1oz) pitted black olives
  • 1 lemon, sliced
  • 4 sea bass fillets
  • 2 stems of cherry tomatoes on the vine

Method

Wash the potatoes, leaving their skins on. Boil for 5 minutes until barely tender. Drain, cool and cut into slices about 5-8mm (generous ¼ inch) thick.

Place the sliced potatoes into a large basin, add the sliced courgettes, red pepper and the olive oil.  Mix together and tip onto the large AGA hard anodised baking tray.  Take the 4 garlic bulb halves and roll them in the oil left in the basin, add to the baking tray.  Season well.

2, 3, 4 and 5 oven AGA: Slide the baking tray onto the oven grid shelf set on the floor of the Roasting Oven and cook for about 20 minutes, turn over the vegetables once during cooking.

Remove the tray from the oven and add the olives and lemon slices.  Lay the sea bass fillets, skin side up, on top of the vegetables and add the tomatoes. Brush a little oil from the baking tray over the fish skin and tomatoes.

Return to the Roasting Oven, sliding the tray on the second runners down and cook for a further 8 minutes until the fish is cooked through.

Serve hot.