Try this sensational dinner recipe for succulent roasted sea bass fillets with a Mediterranean vegetable mash.


  • 2 yellow peppers, in 1cm cubes

  • 15 cherry tomatoes

  • 1 large onion, in 1cm cubes

  • 10 tbsp Italian olive oil

  • 3 large potatoes

  • 2 glasses of full fat milk

  • 2 handfuls of Kalamata pitted olives

  • 150g Parmesan cheese, grated

  • 4 seabass fillets

  • 4 tbsp Italian extra virgin olive oil

  • Salt and pepper to taste


  • 1.

    Place the peppers, cherry tomatoes and onions on a baking tray with 5 tablespoons of olive oil, season with salt and pepper and roast in a pre-heated oven at 220 celsius for approximately 20 minutes.

  • 2.

    In the meantime, peel and boil the potatoes in salted boiling water until soft. Drain and mash them. Replace them back into the saucepan, adding in the milk and seasoning with salt and pepper. Mix well until you create a creamy texture and then stir in the roasted vegetables, the olives and the Parmesan cheese.

  • 3.

    To prepare the fish, pre-heat the remaining olive oil in a large frying pan and gently fry the fish (skin side down ONLY) until the skin is crispy. Once ready place them on a tray (skin side up) and roast in a pre-heated oven at 220º celsius for approximately 5 minutes.

  • 4.

    To serve the dish, place a cooking ring in the middle of a plate. Fill with the mash potato mixture and then gently lift the ring away. Place a sea bass fillet on top of the mash potato, drizzle some extra virgin olive oil on top with a pinch of crushed black pepper and serve immediately.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1042kj
  • Fat Total 65g
  • Saturated Fat 16g
  • Protein 48g
  • Carbohydrate 69g
  • Sugar 11g
  • Sodium 1881mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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