Sea Bass, Roast Veg & Sweet Pot Wedges

This simple recipe is a low fat, high fibre dish that requires minimal effort but tastes great.

Prep: 5  minutes
Cook: 30-40 minutes
Serves: 2

Ingredients:
– 2 sea bass fillets
– 1 red onion
– half a yellow pepper
– half a red pepper
– half a courgette
– handful of cherry tomatoes
– handful of mushrooms
– black pepper
– herbs of your choice
– paprika
– rapeseed oil
– 2 medium sweet potatoes 

Cooking Instructions:

  1. Pre-heat the oven to 180-200c (fan) depending on your over, ours is a beast
  2. wash and slice 2 sweet potatoes into wedges (skin on)
  3. add wedges to preheated baking tray, season to taste with paprika, pepper and a light drizzle of oil – shake in pan to evenly coat
  4. bake for 15-20 mins – until wedges start to soften
  5. whilst baking the wedges wash and chop veg into a deep baking tray
  6. season with herbs of choice, we chose fresh rosemary, pepper & dried mixed herbs, drizzle very lightly in oil
  7. add to oven, stirring wedges & veg occasionally
  8. 10 minutes later: heat a frying pan with 1-2 drops/sprays of oil
  9. once hot add the Sea Bass Skin down, cook 70% skin side down for a crispy skin, turn over briefly
  10. Cook until fish turns white throughout
  11. Serve & Enjoy

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