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Lemon and Black Pepper roasted Sea Bass

A lovely light fish dish that's ready in no time.

Ingredients

  • 4 fresh seabass fillets
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • 1 tsp freshly ground black pepper
  • Pinch of salt
  • To serve
  • 150g fresh spinach leaves
  • Lemon wedges to garnish - optional

Method

  1. Preheat the oven to 400F/200C/Gas 6. Line a baking tray with non stick baking parchment.
  2. Place the fillets, skin side down onto the baking sheet, run your finger carefully down each fillet and if you come across any small bones, remove with a tweezers.
  3. Drizzle with fish with the olive oil and the lemon juice then season well with black pepper and a little salt. Roast in the oven for 12 to 15 minutes until cooked through and the fish flakes easily with a fork.
  4. Just before the fish is cooked place the spinach in a pan with 1 tbsp water. Cover the pan tightly and cook for 2 minutes so spinach just wilts. Divide between 2 warmed serving plates and top with two fillets of seabass. Garnish with lemon wedges if desired.

Goes well with...

Morrisons The Best New Zealand Sauvignon Blanc

Morrisons The Best New Zealand Sauvignon Blanc

"Elegant & subtle with leafy aromas, with citrus & stone fruit notes, long on the palate"

Perfect with..."Perfect with seafood, salads, ham & light chicken dishes"

Grape:
Sauvignon
Country:
New Zealand
Price:
£7 - £10
Region:
Marlborough
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2 Serves 2 people
5 Preparation time of 5 mins
15 Cooktime for 15 mins
269
Calories
13%
1.3g
Sugar
1.4%
15.3g
Fat
22%
2.2g
Saturate
11%
1.5g
Salt
25%
of your Guideline Daily Amount (GDA)

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