Mediterranean baked sea bass with potatoes

This is a great way to cook fish – the juices of the olives and tomatoes make a tasty sauce which the fish cooks in, giving it great flavour. And it’s not much trouble at all really – the oven does nearly all the work.

Made in 40 minutes (2 x 15 minute breaks)

  • serves 1
  • 2 of your 5 a day
  • gluten free


  • 1 tbsp oil
  • 250g baby potatoes
  • 60g olives
  • 140g tomatoes
  • 40g sugar snap peas
  • knob of butter
  • 2 fillets of sea bass, around 150-200g



1. Preheat the oven to 200°C/180°C fan/gas mark 6.
2. Heat the oil in a small roasting tray in the oven, and add the potatoes once the oil is hot. Roast for 15 minutes.

– 15 minute break –

3. After 15 minutes, place the olives, tomatoes and sugar snap peas in the oven, in a separate roasting tray from the potatoes.
4. Melt the butter in a frying pan. Add the fish skin side down for a couple of minutes until golden.
5. Add the fish to the pan with the olives, tomatoes and sugar snap peas and cook for 15 minutes, alongside the potatoes.

– 15 minute break –

6. Serve.


You could use any type of firm white fish fillets for this, it doesn’t have to be sea bass.