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.
About a 290g jar of whole roasted peppers, drained and sliced
1 red onion, sliced into very thin wedges
drizzle olive oil
4 garlic cloves, unpeeled
3 fat slices of lemon, rest cut into wedges to serve
2 sea bass
15 Kalamata or black olives
25g toasted pine nuts
handful roughly chopped parsley
1. Heat 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.
2. Toss 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.
3. Stir 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.