Roasted sea bass with sweet potato, tomatoes and thyme
For a simple roasted sea bass, look no further than James Martin's summery traybake. Roasting the fish on a bed of sweet potato really brings all the flavours together!
Ingredients
For the sea bass
- 1 whole sea bass, scaled, gutted, gills, head and tail removed
- 1 tbsp olive oil
- 2 tbsp roughly chopped fresh chervil
- 1 tbsp roughly chopped fresh dill
- 1 tbsp fresh thyme, leaves only
- salt and freshly ground black pepper
For the sweet potatoes and tomatoes
- 2 tbsp olive oil
- 1 sweet potato, peeled and cut into thick slices
- 100g/3½oz vine tomatoes, sliced
- 3 garlic cloves, chopped
- 1 tbsp thyme, leaves only
Method
Preheat the oven to 180C/200C Fan/Gas 6.
For the fish, cut slashes into the skin of the sea bass, rub all over with the olive oil and herbs and season well with salt and black pepper. Leave to marinate for 10 minutes.
For the sweet potatoes and tomatoes, place the olive oil into a large heavy-bottomed, ovenproof dish. Place a layer of sweet potato into the pan, followed by a layer of tomatoes and top with the garlic and thyme. Place the fish on top of the layered vegetables.
Transfer the pan to the oven and bake for 25–30 minutes, or until the fish is completely cooked through and the potatoes are tender.
To serve, divide the fish and vegetables between two serving plates.
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