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Baked Sea Bass with Tomatoes, Olives and Oregano

cook 30 mins
  • 1.5 kg (3 lb) whole sea bass, scaled and gutted
  • 2 tablespoons olive oil
  • 2 oregano sprigs, chopped
  • pinch of dried chilli flakes
  • 1 lemon, sliced
  • 125 g (4 oz) cherry tomatoes
  • 75 g (3 oz) pitted Kalamata olives
  • salt and pepper
  • olive-oil roasted potatoes
  • green salad
  • Use a sharp knife to cut 3 slashes across each side of the fish. Mix together the olive oil, oregano and chilli and rub all over the fish. Season well, place in an ovenproof dish, scatter around the lemon slices and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 10 minutes.
  • Add the tomatoes and olives and return to the oven for 10–15 minutes until the fish is just cooked through. Serve with new potatoes roasted in olive oil and a green salad.
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