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Roast Sea Bass with Baby Courgettes

By Napolina
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 …
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 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

5 steps

  1. Step 1

    Preheat the oven to 190C/Gas 5.

  2. 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.

  3. 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.

  4. 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.

  5. 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.