Loup de Mer Provençal (Sea Bass Baked with Tomatoes, Olives and Fennel)
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Ingredients
- 4 sea bass fillets
- 1 fennel bulb, finely sliced
- 300 g cherry tomatoes on the vine
- 60 g black olives, pitted and halved
- 2 garlic cloves
- 4 fresh thyme sprigs
- 3 tbsp olive oil
- 1 lemon
Nutrition (per serving)
- Calories
- 280 kcal
- Protein
- 25.9 g
- Carbohydrate
- 6.7 g
- of which sugars
- 5.1 g
- Fat
- 15.4 g
- of which saturates
- 2.4 g
- Fibre
- 4.8 g
- Salt
- 0.90 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6).
- 2
Toss the fennel, cherry tomatoes and garlic with 2 tablespoons of the olive oil in a large baking dish and roast for 15 minutes.
- 3
Nestle the sea bass fillets among the vegetables, scatter with the black olives and thyme sprigs, and drizzle with the remaining olive oil.
- 4
Squeeze over the juice of half the lemon and season well.
- 5
Bake for 12-15 minutes until the fish flakes easily.
- 6
Cut the remaining lemon half into wedges and serve alongside.
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