Oven-Baked Sea Bass

Sea bass fillets baked with lemon, garlic and thyme on a bed of potatoes, tomatoes and peppers. A one-tray, high-protein, gluten-free main course.

Ingredients

• 800 g sea bass fillets (cleaned)
• 400 g (3 medium) potatoes
• 200 g (2 small) tomatoes
• 100 g (1 medium) onion
• 80 g green pepper
• 40 g (3 tbsp) lemon juice
• 50 g (4 tbsp) olive oil
• 10 g (3 cloves) garlic
• 8 g (1½ tsp) salt
• 2 g (1 tsp) black pepper
• 2 g (2 tsp) dried thyme

Instructions

1. 1

   Crush the garlic and mix with the lemon juice, half the olive oil, the thyme and half the salt and pepper. Coat the sea bass fillets with it and refrigerate for 15 minutes.

2. 2

   Preheat the oven to 200 °C. Slice the potatoes 0.5 cm thick; cut the onion and tomatoes into rings and the pepper into strips.

3. 3

   Spread the potatoes on a large baking tray, toss with the remaining olive oil, salt and pepper and par-bake at 200 °C for 20 minutes.

4. 4

   Layer the onion, pepper and tomatoes over the potatoes; place the fillets on top skin-side down and pour over the remaining marinade.

5. 5

   Return to the oven for another 15-18 minutes, until the fish flakes easily and the potatoes are tender; serve hot.

Nutrition

Per serving