Sea Bass with Mediterranean Oven‑Roasted Vegetables

Ingredients

• 1 handful thyme (5 g)
• 2 Organic lemons
• 2 sea bass fillets (1.4 kg, ready to cook)
• Salt
• Pepper
• 500 g waxy potatoes
• 250 g Cherry Tomatoes
• 2 green bell peppers
• 2 red chili peppers
• 4 Garlic cloves
• 3 shallots
• 4 bay leaves
• 6 tbsp Olive oil
• 150 ml white wine
• 1 Handful Parsley (5 g)

Instructions

1. 1.

   Wash and dry the thyme. Rinse lemons hot, rub dry, zest the peel and set aside; slice fruit into thin rounds. Wash fish inside and out, pat dry. Season all around with salt and pepper and fill with thyme and lemon slices.

2. 2.

   Wash potatoes thoroughly and cut into thin slices. Wash tomatoes, bell peppers and chilies. Halve tomatoes. Cut bell peppers in half, remove seeds and slice into strips. Slice chilies into rings. Peel garlic and shallots; halve the garlic, slice shallots into fine rings.

3. 3.

   Mix all vegetables with bay leaves, lemon zest and 2 tbsp olive oil. Season with salt and pepper and spread on a large baking tray. Place fish in the center and pour wine over them.

4. 4.

   Bake sea bass in preheated oven at 200 °C (convection 180 °C; gas: level 3) for 35–40 minutes. Meanwhile wash parsley, dry it, finely chop and mix with remaining oil. Remove fish from oven and drizzle with parsley‑oil before serving.