Roast Sea Bass with Baby Courgettes
By Napolina
Published on 25 April 2022
This well balanced fish dish uses Napolina light in colour olive oil as a
delicate compliment to the sea bass. Featuring the delicious flavour of
courgettes, tomatoes and olives, the dish is finished with
pine nuts for extra texture and a mildly nutty finish.Time and servings
30 minsTotal time
2Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 1 bottle of napolina light in colour olive oil
- 2 fresh sea bass fillets
- 10 baby courgettes, cut in half lengthways
- 3 cherry tomatoes bunches
- 1 handful of black olives
- 2 tbsp of pine nuts
- 2 garlic cloves, sliced
- 0.5 lemon
- 1 tbsp of thyme leaves
- 1 tbsp of caster sugar
Method
Step 1
Preheat the oven to 190C/Gas 5.Step 2
Place the courgettes, garlic and thyme onto a roasting tray, add a drizzle of light in colour olive oil and then (with your hands) work the olive oil into the courgettes and spread into an even layer across the tray.Step 3
Add the cherry tomatoes, give those a little drizzle of olive oil, then season with a little salt and pepper and finally sprinkle over the caster sugar. Roast in the oven for 15 minutes.Step 4
During this time wash the sea bass fillets and pat dry on some kitchen roll. Rub a little olive oil onto the fish and season wtih salt and pepper.Step 5
Once the courgettes are cooked, take the tray out of the oven and lay the sea bass over the vegetables - skin side down - with a sliced of lemon and scattering of olives and pine nuts. Place the tray back into the oven for 5-6 minutes and then serve.