1large baking potato chopped into 2cm cubesskins on
1courgette seeds cut out and chopped into 1 cm cubes
1aubergine chopped into 1 cm cubes
400gpassata
10pitted black olives halved
Extra oil for dressing
Instructions
Pre-heat oven to 180 degrees (fan).
place potatoes in a pan of boiling water and cook for 20 minutes or until soft.
For the sea bass herb dressing: This first bit is really simple - in a bowl mix together mint, parsley, chilli, lemon juice and 2 tablespoon olive oil. Season with black pepper and a pinch of sea salt, put to one side and that's the dressing for the fish sorted.
For the sea bass: Add a table spoon of oil to a hot wok. Add the garlic and gently simmer for one minute, then add the fennel and stir fry for 2-3 minutes. Place the fennel and garlic in the middle of a large oven proof dish, leaving free a 2 inch border around the edge of the dish. Place the 2 sea bass fillets, side by side, over the fennel with the white flesh side facing up. Then spoon the herb dressing evenly over both fillets.
For the Italian style vegetables: Add a table spoon of oil to a hot wok. Add courgette and aubergine and stir fry gently for 2 minutes. Drain the potatoes and add to the wok along with passata and olives, mix well. Season with black pepper and a pinch of sea salt. Carefully spoon vegetables around the sea bass, filling the 2 inch border. Drizzle with rapeseed oil. Cover the oven proof dish with foil and place in the oven for 25 minutes, uncovering for the last 10 minutes.
After 25 minutes check if the fish is cooked through by gently flaking back the flesh. Flesh should be bright white with no transparency. If cooked, roughly flake both fillets and finish off with a further drizzle of oil. Oven proof dish can be placed in the middle of the table for diners to help themselves.