Try this sensational dinner recipe for succulent roasted sea bass fillets with a Mediterranean vegetable mash.
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.
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.
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.
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 analysis per serving (4 servings)
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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