Roast sea bass & vegetable traybake

• red-skinned potatoes↗300g 300g

  thinly sliced into rounds

• red pepper↗1 1

  cut into strips

• extra virgin olive oil↗2 tbsp 2 tbsp
• rosemary↗1 1

  sprig, leaves removed and very finely chopped

• sea bass↗2 2

  fillets

• pitted black olive↗25g 25g

  halved

• lemon↗½ ½

  sliced thinly into rounds

• basil leaves↗handful handful

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Arrange the potato and pepper slices on a large non-stick baking tray. Drizzle over 1 tbsp oil and scatter with the rosemary, a pinch of salt and a good grinding of pepper. Toss everything together well and roast for 25 mins, turning over halfway through, until the potatoes are golden and crisp at the edges.

2. 2

   Arrange the fish fillets on top and scatter over the olives. Place a couple of lemon slices on top of the fish and drizzle with the remaining oil. Roast for further 7-8 mins until the fish is cooked through. Serve scattered with basil leaves.