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Roast Sea Bass with Baby Courgettes

Roast Sea Bass with Baby Courgettes

Brought to you by: Napolina
    2 serving

Prep time:

Cook time:

Serves: 2

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. Looking for more fish recipes? Look no further.
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  • 2 fresh sea bass fillets
  • 10 baby courgettes , cut in half lengthways
  • 3 cherry tomatoes bunches
  • 1 handful black olives
  • 2 tbsp pine nuts
  • 2 garlic cloves , sliced
  • 1 bottle Napolina Light in Colour Olive Oil
  • ½ lemon
  • 1 tbsp thyme leaves
  • 1 tbsp caster sugar


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.

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