Wales On Sunday

ROAST SEABASS WITH BABY COURGETTES

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INGREDIENT­S (serves 2)

2 fresh sea bass, filleted

10 baby courgettes, cut in half lengthways

2 or 3 bunches of cherry tomatoes on the vine

Handful of Napolina black olives 2 tablespoon­s pine nuts

2 cloves of garlic, sliced

Napolina light-in-colour olive oil ½ lemon

1 teaspoon thyme leaves

1 teaspoon caster sugar

Salt and black pepper

METHOD

1. Preheat the oven to 190°c/170°c Fan/Gas Mark 5. 2. Place the courgettes, garlic and thyme on a roasting tray, add a drizzle of light-incolour olive oil and then (with your hands) work the oil into the courgettes and spread into an even layer across the tray.

3. 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.

4. Roast in the oven for 15 minutes. During this time, wash the sea bass fillets and pat dry on some kitchen roll. 5. Rub a little olive oil onto the fish and season with salt and pepper.

6. Once the courgettes are cooked, lay the sea bass on the vegetables – skin side down – with a slice of lemon and a scattering of olives and pine nuts.

7. Place the tray back into the oven for five to six minutes and then serve.

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