Ingredients:
1 red pepper, chunky dice
1 yellow pepper, chunky dice
1 red onion, sliced
2 cloves garlic, sliced
1 tbsp. olive oil
1 punnet of cherry tomatoes
10 basil leaves, torn up
50g sliced black olives (if you like them!)
1 pack of Fred's butterflied sea bass with lemon and parsley
How to:
Toss all your cubed veggies, olives and garlic in the olive oil. Add some salt and pepper and place into a roasting tray. Bake in the oven at 180c for 15-20 mins until the veggies are a little soft and some colour is starting to appear. Remove from the oven, give the tray a good shake and add the tomatoes and basil. Give it another shake. Pop back in the over for a further 5 mins.
Cook your sea bass as per the instruction on the back of the pack.
Place your veggies on a plate and carefully put the sea bass on top, served with a grilled lemon.
Fred's top tip:
For a hearty meal, add some boiled new potatoes with loads of butter! Sometimes I like to stuff my butterflied bass too; throw some sliced tomatoes, herbs and olive oil in the middle, close them up and cook as normal! Mmmmmmm...
Serves 2
