Sea Bass Fillet with Cherry Tomatoes and Olives
Prep: 10min
|
Servings: 4
|
Cook: 20min
Sea bass fillet with cherry tomatoes and olives is a recipe with fresh ingredients from the fruit‑vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g sea bass fillet (ready to cook)
- 300 g cherry tomatoes
- 1 red bell pepper
- 1 yellow bell pepper
- 2 sage leaves
- 200 ml white wine
- 4 tbsp olive oil
- Salt
- pepper (ground)
- chili flakes
Instructions
-
1.
Wash the sea bass fillets, pat dry and cut into 8 evenly sized pieces. Wash the cherry tomatoes. Peel, halve, deseed and chop the bell peppers into large chunks. Remove sage leaves and roughly chop them.
-
2.
Place tomatoes, peppers, sage and white wine in a heat‑proof dish, season with salt and pepper, lay fish pieces on top, drizzle with olive oil, season again, sprinkle chili flakes. Bake in preheated oven at 200 °C (convection) for about 15–20 minutes. Baste the fish several times with the liquid during baking. Taste and serve.
