Mediterranean sea bass & roast vegetable traybake

A QUICK and easy dish that you allows you to do something else while it’s in the oven — put your feet up, perhaps, and pour yourself a glass of wine.

SERVES 2 Per serving: Carbs, 7.8g | Protein, 31g | Fat, 52g | Fibre, 4.5g | Calories, 661 7 tbsp extra-virgin olive oil 1 fennel bulb, finely sliced 1 onion, finely sliced into half moons 1 courgette, sliced into 1cm rounds 100g cherry tomatoes, halved Sprigs of thyme or 1 tsp dried thyme 75ml dry white wine Sea salt and ground black pepper 4 small fillets (or 380g) sea bass Few leaves of parsley, optional PREHEAT the oven to 220c/200 fan/ gas 7. Brush a tablespoon of the oil over a large roasting dish. Arrange the fennel, onion, courgette and tomatoes over the tray in a single layer. Tuck the thyme sprigs underneath or scatter over the dried thyme. Drizzle three tablespoons of the olive oil and the wine over the top and scatter over salt and pepper. Put the tray into the oven and cook for eight minutes. Season the fish on both sides with salt and pepper. Remove the tray from the oven, move the vegetables around to ensure even cooking. Lay the fish on top skin side up, this helps to keep the flesh juicy. Drizzle with two more tablespoons of the oil. Put the tray back into the oven to cook for a further ten minutes, or until the fish fillets are firm to the touch. Serve the fish on top of the vegetables on warm plates with the juices from the tray poured over the top and the last remaining tablespoon of olive oil. Scatter over the parsley, if using.