Sicilian-Style Baked Sea Bass with Breadcrumbs, Capers and Olives
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Ingredients
- 4 sea bass fillets
- 60 g fresh breadcrumbs
- 2 tbsp capers, drained
- 50 g pitted black olives
- 200 g cherry tomatoes, halved
- 2 garlic cloves
- 40 ml olive oil
- 1 lemon
Nutrition (per serving)
- Calories
- 286 kcal
- Protein
- 26.2 g
- Carbohydrate
- 10 g
- of which sugars
- 2.5 g
- Fat
- 14.8 g
- of which saturates
- 2.4 g
- Fibre
- 2.8 g
- Salt
- 1.10 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). Mix the breadcrumbs, capers, olives and garlic with half the olive oil.
- 2
Place the sea bass fillets in a baking dish, scatter the cherry tomatoes around, and top the fish with the breadcrumb mixture, pressing on gently.
- 3
Drizzle with the remaining olive oil and bake for 15-18 minutes until the fish is opaque all the way through and the topping is golden.
- 4
Cut the lemon into wedges and serve alongside.
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