Olive Magazine
Sea Bass Recipe with Roasted Sweet Potatoes

Seared sea bass with fennel seeds and roasted sweet potatoes

Published: December 19, 2014 at 2:32 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Make a healthy midweek fish supper for two. The sea bass is roasted in the same pan as the sweet potatoes in this quick, healthy recipe

Nutrition:
NutrientUnit
kcal398
fat14.6g
carbs32.7g
fibre3.6g
protein35.9g
salt0.46g
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Ingredients

  • 1 large sweet potato
  • 1 tsp fennel seeds, slightly crushed
  • 2 sea bass fillets
  • olive oil

Method

  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Cut the sweet potatoes into large wedges. Blanch in boiling water for 5 minutes and drain. Put the potatoes on a baking sheet with a drizzle of olive oil, half the fennel seeds and some seasoning. Roast for 15 minutes until just tender. Season the fish and sprinkle over the rest of the fennel seeds and 1 tsp oil. Add to the tray and cook for another 5 minutes. Serve with green salad.

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