This link is only accessible via the Roczen app
If you are based in the UK, click below
If you are based in the Malaysia, click below
Whole sea bass stuffed with lemon, roasted on a colourful bed of butter beans, tomatoes, courgette, peppers and olives, then served with peppery rocket and a zesty garlic and lemon dressing. It looks impressive but takes very little effort. Sea bass is a lean source of protein and omega-3, and the beans and vegetables provide 5 of your 5-a-day.
Fish and vegetables
Dressing
1.
Heat the oven to 200°C (180°C fan).
2.
In a large roasting tray, toss the beans, tomatoes, courgette, pepper, onion and olives with the oil and half the black pepper. Roast for 10 minutes.
3.
Meanwhile, make 3 cuts across each side of the fish. Season with the salt and the remaining pepper, and fill the cavities with the lemon slices.
4.
Lay the fish on top of the vegetables and roast until the flesh is opaque and flakes easily from the bone at the thickest part (20–25 minutes). Fillets need 10–12 minutes.
5.
Whisk the dressing ingredients together.
6.
Serve the fish and vegetables with the rocket, and drizzle over the dressing.
7.
8.
9.
10.
11.
12.
Storage information
Best eaten fresh. Cool leftovers within 2 hours, remove the bones, then cover and refrigerate for up to 1 day. Reheat gently until steaming hot all the way through. Not suitable for freezing once cooked.
Tip
Bones: Whole fish contains bones, so take care when serving, especially to children. Fillets are an easy bone-free option. Checking it's cooked: The flesh should be opaque and pull away easily from the backbone.
Cost-saving tips
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur.
Block quote
Ordered list
Unordered list
Bold text
Emphasis
Superscript
Subscript