Oven-Baked Sea Bass with Red Onion, Red Pepper, Black Olives and Lemon

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Quick to prepare and cook, bursting with flavour and deliciously healthy, Oven-Baked Sea Bass with Red Onion, Red Pepper, Lemon and Black Olives makes a wonderful mid-week supper yet is impressive enough to serve for a special meal.

Nobody will believe how easy this is! Everything is baked in the oven, rather than pan-fried, so this recipe has the added benefit that your house will not smell of fish for hours afterwards. It really is a winner, winner, fish dinner!

How to make Oven-Baked Sea Bass with Red Onion, Red Pepper, Black Olives and Lemon

Collect all your ingredients together:

• olive oil
• onion, peeled and chopped – I like red onion
• red peppers, stem and seeds removed, chopped
• sea salt
• freshly ground black pepper
• black olives
• lemon, sliced
• chopped parsley

How to make this wonderful speedy meal:

1. Lightly grease baking dish with olive oil and add the chopped onion and red pepper. Toss in the olive oil and place in a pre-heated oven for 15 minutes.
2. Whilst the vegetables cook, place the sea bass, flesh side down and dry the skin with kitchen towel. Turn the fish over and dry the flesh side as well.
3. Season with salt and freshly ground black pepper and drizzle with olive oil.
4. Slice the lemon.
5. After 15 minutes, take the vegetables out of the oven, top with the fish flesh side down, drizzle with more olive oil and season the skin side with salt and pepper. Top with lemon slices and scatter over the olives.
6. Put back in the oven and bake for 15 more minutes or until the fish is cooked.
7. Sprinkle with chopped parsley.
8. Delicious served with mashed potatoes, (we like sweet potatoes) green vegetables or salad on the side. We also love gremolata on the side.

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To check the fish is cooked:

Before you cook fish it tends to look translucent and shiny. Cooked fish will look opaque and should flake easily. You can easily test this by pressing a fork, at a 45° angle, into the thickest part of the fish and twisting gently. If the fish flakes, it is cooked. If it resists flaking, cook for a little bit longer.

If you use a thermometer, the internal temperature of the fish should read 145°F or 63°C when cooked.

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