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Main course · Spanish

Baked Sea Bass with Potatoes and Lemon

40 min Serves 4 ~316 kcal/serving ~£10.20 (£2.55/serving) Dairy-freeGluten-freePescatarian

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Ingredients

  • 500 g sea bass fillets
  • 500 g baby new potatoes, thinly sliced
  • 1 lemon, thinly sliced
  • 3 garlic cloves
  • 2 tbsp flat-leaf parsley, chopped
  • 3 tbsp extra virgin olive oil

Nutrition (per serving)

Calories
316 kcal
Protein
25.7 g
Carbohydrate
21.2 g
of which sugars
1.9 g
Fat
13.7 g
of which saturates
2.3 g
Fibre
3.2 g
Salt
0.24 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the oven to 200C (180C fan, gas 6). Toss the potato slices with half the olive oil and the garlic, spread in a baking dish and roast for 20 minutes.

  2. 2

    Lay the sea bass fillets over the potatoes and tuck the lemon slices around and on top.

  3. 3

    Drizzle with the remaining olive oil and season well.

  4. 4

    Bake for a further 12-15 minutes until the fish is opaque and flakes easily and the potatoes are tender.

  5. 5

    Scatter with parsley and serve straight from the dish.

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