Roast Sea Bass Traybake
Get some Omega 3 in you with this quick, light and impressive-looking dish. Roast sea bass traybake with bacon-wrapped beans, guys!
Servings 4 portions
- 8 sea bass fillets small
- 400 g / 13 oz fine beans trimmed
- 12 smoked streaky bacon rashers
- handful of fresh mint leaves
- 200 ml / 6.7 oz fish stock or dry white wine such as Chardonnay
- 2 lemons zest and juice
- olive oil
- sea salt and pepper
- 50 g butter diced (optional)
Preheat your oven to 240 degrees Celsius.
Marinate the sea bass fillets in a glug of oil, lemon zest and juice of 1 1/2 lemons for 10 minutes.
In the meantime, grind the mint leaves with some more oil and the juice from the remaining 1/2 lemon in a pestle and mortar. If you prefer, blitz them in your food processor
If your beans are quite thick, boil them for 2 minutes. Thin ones can be used raw.
Toss the beans in the minty lemon dressing in the tray, then divide them into parcels and wrap with bacon.
Pour the wine or stock into the tray and arrange the fish fillets skin side up around the parcels.
Scatter over the butter pieces, season with salt and pepper and roast in the oven for ca 12 minutes or until the fish and the bacon are golden and crispy.
Calories: 429kcal | Carbohydrates: 5g | Fiber: 2.5g | Sugar: 2g