Sea Bass with Olives

Ingredients

• 1 stalk sage
• 5 stems thyme
• 2 stems oregano
• 2 stems basil
• 1 vegetable onion
• 2 Garlic cloves
• 800 g sea bass fillet (ready‑to‑cook, skinless)
• Salt
• Pepper (freshly ground)
• 1 tbsp Lemon Juice
• 50 g black pitted olives
• butter (for the dish),
• 2 tbsp olive oil
• 150 ml fish stock

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Rinse the herbs and shake them dry. Peel and quarter the onion and garlic cloves. Wash the fish, pat it dry, cut into four equal portions, and season with salt, pepper, and lemon juice. Place the herbs, well‑drained olives, onion, and garlic in a buttered baking dish; drizzle with olive oil, pour in the fish stock, and bake for about 30 minutes at the preheated temperature. Remove the cooked fish and serve with roasted potatoes and spinach as desired.