Sea Bass with Mediterranean Vegetables

Ingredients

• 800 g sea bass fillet
• 300 g cherry tomatoes
• 1 red bell pepper
• 1 yellow bell pepper
• 2 sprigs sage
• 200 ml fish stock
• Salt
• Pepper
• 4 tbsp olive oil
• chili flakes

Instructions

1. 1.

   Rinse the sea bass fillets under cold water, pat dry and cut into 8 equal pieces. Wash the tomatoes.

2. 2.

   Peel, deseed and chop the bell peppers into large chunks. Rinse the sage, pat dry and roughly chop the leaves.

3. 3.

   Place the tomatoes with the peppers, sage and stock in a baking dish. Arrange the fish pieces on top, drizzle with olive oil, season with salt and pepper, and sprinkle chili flakes. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 15–20 minutes, spooning over the cooking juices occasionally.