Lemon and herb baked sea bass with courgette ribbons

Name: Lemon and herb baked sea bass with courgette ribbons
Total time: 30 min
Cuisine: Italian
Ingredients: 2 sea bass fillets; 3 courgettes, cut into ribbons with a peeler; 2 tbsp olive oil; 1 lemon, sliced and squeezed; 1 garlic clove, crushed; 2 tbsp fresh dill, chopped; 1 tbsp fresh thyme leaves; 1 tsp ground black pepper

Whole fillets of sea bass baked with lemon and herbs on a bed of silky courgette ribbons.

Time30 min
LevelEasy
Costabout £4.50 a head
Oven200°C (180°C fan)

2 servings

Ingredients

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2sea bass fillets
3courgettescut into ribbons with a peeler
2 tbspolive oil
1lemonsliced and squeezed
1garlic clovecrushed
2 tbspfresh dillchopped
1 tbspfresh thyme leaves
1 tspground black pepper

Method

1
Heat the oven to 200°C (180°C fan).
2
Toss the courgette ribbons with half the oil, the garlic and pepper. Spread them in a roasting tin.
3
Lay the sea bass skin side up on the courgettes. Rub with the remaining oil and thyme, and tuck the lemon slices around.
4
Roast for 14 minutes until the skin is crisp and the fish is opaque all the way through.
14 min
5
Squeeze over the lemon juice and scatter with dill. Serve straight from the tin.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.