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Roasted sea bass with sweet potato, tomatoes and thyme

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Ready Steady Cook

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. For the fish, cut slashes into the skin of the sea bass, rub all over with the olive oil and herbs and season well with salt and freshly ground black pepper. Leave to marinate for 10 minutes.

  3. For the sweet potatoes and tomatoes, place the olive oil into a large heavy-bottomed ovenproof pan or tagine dish. Place a layer of sweet potato into the pan, followed by a layer of tomatoes and top with the garlic and thyme. Place the fish on top of the layered vegetables.

  4. Transfer the pan to the oven and bake for 25-30 minutes, or until the fish is completely cooked through and the potatoes are tender.

  5. To serve, divide the fish and vegetables between two serving plates.

Ingredients

For the sea bass

  • 1 whole sea bass, scaled, gutted and gills,head and tail removed
  • 1 tbsp olive oil
  • 2 tbsp chopped fresh chervil
  • 1 tbsp chopped fresh dill
  • 1 tbsp fresh thyme, leaves only
  • salt and freshly ground black pepper

For the sweet potatoes and tomatoes

  • 2 tbsp olive oil
  • 1 sweet potato, peeled and cut into thick slices
  • 100g/3½oz vine tomatoes, sliced
  • 3 garlic cloves, chopped
  • 1 tbsp thyme, leaves only

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Roasted sea bass with sweet potato, tomatoes and thyme

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