Ingredients (4 Servings)

  • 2 red and 2 orange peppers, deseeded and cut into chunks
  • 8 cloves garlic, each sliced into three
  • 2 red chillies, thinly sliced
  • 4 small sprigs of oregano (or 1 tsp dried)
  • 70 ml (4 Tbsp), olive oil
  • 4 x 190g sea bass, cleaned and trimmed
  • 50g rocket
  • pinch of black pepper

Nutritional values (per serving)

Calories349 kcal
Fat19 g
Sodium165.0 mg
Carbohydrates11 g
Protein37 g
Phosphorus471 mg
Potassium623 mg


Preheat the oven to 200°C/gas 6. Place the red and yellow peppers and sprinkle with the garlic, chillies, oregano sprigs and olive oil, reserving 1 Tbsp of the olive oil.

Bake for 40 minutes, turning the dish half way through to ensure even cooking. Meanwhile, slash the fish 5–6 times down each side, rub the skin with the remaining olive oil and season with salt and black pepper.

Place the fish. Return the dish to the oven and bake for a further 15 minutes (depending on the size of the fish), again turning the dish half way, until the fish is cooked through. Serve with the roasted vegetables and rocket.