Sea bass traybake with peppers, cherry tomatoes, and pine nuts
Time: 35 mins
3 red peppers, cut into chunks 1 red onion, sliced
Glug extra-virgin olive oil, plus 2 tsp 400g cherry tomatoes on the vine
185g marinated olives (we used Siciliana olives from the Real Olive Company) 1 tbsp capers, drained
Glug white vermouth or dry white wine 2 large pinches saffron strands
4 farmed sea bass fillets (about 150g each), skin-on 2 garlic cloves, sliced
2 tbsp toasted pine nuts Grated zest and juice 1 lemon
Handful fresh basil leaves 4 tbsp mayonnaise
Cooked couscous or flatbreads to serve
- Heat the oven to 200°C/180°C fan/gas 6. Toss the red peppers and onion in a roasting tin with a glug of oil and some salt and pepper, then bake for 30 minutes, tossing halfway through.
- Add the tomatoes, olives (and any marinade), capers, and vermouth or white wine to the tray and bake for 10 minutes more. Put the saffron in a small bowl, cover with a splash of warm water, then set aside to steep.
- Arrange the sea bass, skin-side up, in the tray and top with the garlic. Mix half the saffron and its water into the 2 tsp olive oil and sprinkle over the fish along with salt and black pepper. Bake for 5-6 minutes until almost cooked through, then turn the grill to high and grill the fish for 2-3 minutes to crisp up the skin.
- Scatter the fish with the pine nuts, lemon zest, basil, and some black pepper. Mix the mayonnaise with the rest of the saffron, the juice of ½ lemon, and some more black pepper. Serve the fish with couscous or flatbreads and a squeeze of lemon juice.