Ingredients:
Roast Sea Bass With Baby Courgettes
- 2 x fresh sea bass, filleted
- 10 x baby courgettes, cut in half lengthways
- 2 or 3 bunches of cherry tomatoes on the vine
- Handful of Napolina Black Olives
- 2 x tbsp pine nuts
- 2 x cloves of garlic, sliced
- Napolina Light in Colour Olive Oil½ lemon
- 1 x tspn thyme leaves
- 1 x tspn caster sugar
- Salt and pepper
Method:
- Pre heat the oven to 190°c/gas 5.
- Place the courgettes, garlic & thyme onto a roasting tray, add a drizzle of light in colour olive oil and then (with your hands) work the olive oil into the courgettes and spread into an even layer across the tray.
- Add the cherry tomatoes, give those a little drizzle of olive oil, then season with a little salt and pepper and finally sprinkle over the caster sugar. Roast in the oven for 15 minutes.
- During this time, wash the sea bass fillets and pat dry on some kitchen roll. Rub a little olive oil onto the fish and season with salt and pepper.
- Once the courgettes are cooked, take the tray out of the oven and lay the sea bass over the vegetables - skin side down - with a slice of lemon and a scattering of olives and pine nuts.
- Place the tray back into the oven for 5-6 minutes and then serve.
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