Roasted sea bass with sweet potato, tomatoes and thyme
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
For a simple roasted sea bass, look no further than James Martin's summery traybake. Roasting the fish on a bed of sweet potato really brings all the flavours together!
By James Martin
From Ready Steady Cook
Ingredients
For the sea bass
For the sweet potatoes and tomatoes
- olive oil: 2 tbsp olive oil
- sweet potato: 1 sweet potato, peeled and cut into thick slices
- 100g/3½oz vine tomatoes, sliced
- garlic: 3 garlic cloves, chopped
- thyme: 1 tbsp thyme, leaves only
Method
Preheat the oven to 180C/200C Fan/Gas 6.
For the fish, cut slashes into the skin of the sea bass, rub all over with the olive oil and herbs and season well with salt and black pepper. Leave to marinate for 10 minutes.
For the sweet potatoes and tomatoes, place the olive oil into a large heavy-bottomed, ovenproof dish. Place a layer of sweet potato into the pan, followed by a layer of tomatoes and top with the garlic and thyme. Place the fish on top of the layered vegetables.
Transfer the pan to the oven and bake for 25–30 minutes, or until the fish is completely cooked through and the potatoes are tender.
To serve, divide the fish and vegetables between two serving plates.
