About 290g jar whole roasted peppers, drained and sliced
drizzle olive oil
1 tbsp garlic oil
3 fat slices lemon, rest cut into wedges to serve
2 sea bass
15 Kalamata or black olives
25g toasted pine nuts
handful roughly chopped parsley
Heat oven to 200C/180C fan/gas 6. Toss the peppers with seasoning plus a small drizzle of olive oil.
Spread on a baking tray and cook for 5 mins.
Toss in the garlic oil and lemon with the peppers.
Sit on the sea bass, brush fish with a little more oil, season fish and roast for 15 mins.
Stir the olives and pine nuts into the veg and roast for 5 mins more until the fish is just cooked through.
Squeeze over some lemon juice and scatter with parsley to serve..
Recipe adapted from: Good Food