Baked Sea Bass with Cherry Tomatoes, Olives and Capers

• 4garlic cloves, thinly sliced
• 6fresh thyme sprigs
• 3 tbspextra virgin olive oil
• 2whole sea bass, gutted and scaled (about 500g each)
• 1lemon, half sliced into rounds, half cut into wedges
• 800 gcherry tomatoes
• ½ tspdried chilli flakes
• 100 mldry white wine
• 4 tbspextra virgin olive oil, divided
• 100 gKalamata olives, pitted
• 2 tbspcapers, drained
• 400 gtinned cannellini beans, drained and rinsed
• 1garlic clove, finely grated
• juice of ½ lemon
• Fine salt and black pepper
• 1small bunch fresh flat-leaf parsley, roughly torn (optional)

Method

1. 1Heat the oven to 200°C fan. Score each sea bass 3 times on each side with a sharp knife, cutting down to the bone.
2. 2Tuck the lemon rounds and 2 thyme sprigs inside the cavity of each fish, then rub all over with 2 tbsp olive oil and season well with salt and pepper.
3. 3Tip the cherry tomatoes, olives, capers, sliced garlic, remaining thyme sprigs, chilli flakes and 2 tbsp olive oil into a large roasting tin. Season well and toss to combine.
4. 4Pour the white wine over the tomato base, then lay the sea bass on top, skin-side up.
5. 5Roast for 22–25 minutes, until the skin is golden and crisp and the fish pulls away easily from the bone at the thickest part. The tomatoes should have burst and slumped into the winey juices.
6. 6While the fish roasts, warm the remaining 2 tbsp olive oil in a small saucepan over a medium heat. Add the grated garlic and cook for 1 minute, until fragrant but not coloured.
7. 7Add the cannellini beans and cook for 4–5 minutes, stirring occasionally, until warmed through and beginning to absorb the garlicky oil. Squeeze over the lemon juice and season to taste.
8. 8Spoon the dressed beans onto a large serving platter and lift the roasted sea bass on top. Spoon the burst tomatoes, olives, capers and all the roasting juices over and around the fish.
9. 9Finish with the optional parsley if using, the remaining tablespoon of extra virgin olive oil and the reserved lemon wedges.

Per serving

kcal

488

protein

24.2g

fibre

10.2g

carbs

27.3g

fat

30.8g