Sea Bass Traybake with Peppers, Cherry Tomatoes and Pine Nuts

Sea Bass Traybake with Peppers, Cherry Tomatoes and Pine Nuts

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  • Product Information

    Take a trip to the Mediterranean with our healthy sea bass traybake, the fish is cooked on a bed of peppers and tomatoes, sprinkled with pine nuts and served with a dollop of saffron mayonnaise.


  • Cooking Guide

    Step 1 -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.

    Step 2 -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.

    Step 3 -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.

    Step 4 -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.

  • Nutrition Data

    Ingredients -

    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 Sicilian 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

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