Greek Lemon Oregano Sea Bass
4.5 / 5 from 2 reviews
Serves: about 4 people. Portion size: about 310g per person. Country of origin: Greece. Low saturated fat fish recipe. Nutrition is an estimated planning guide per 100g of finished dish and per saved portion.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 120 kcal
- Protein
- 15 g
- Carbohydrate
- 11.5 g
- of which sugars
- 2 g
- Fat
- 3 g
- of which saturates
- 0.55 g
- Fibre
- 2.1 g
- Salt
- 0.46 g
Ingredients
- 650g sea bass fillets
- 1 tbsp olive oil
- 1 lemon, juiced and zested
- 2 garlic cloves, crushed
- 1 tsp dried oregano
- 350g new potatoes, sliced
- 250g courgettes, sliced
- 150g cherry tomatoes
- Small handful parsley
- Black pepper
Method
Check the fish for bones, pat it dry, and prepare the vegetables and sides before cooking.
Toss the potatoes, courgettes, and tomatoes with lemon, garlic, oregano, and olive oil.
Roast the vegetables until nearly tender, then add the sea bass and cook for a further 8-10 minutes.
Serve with parsley and the roasting juices.
Nutrition values are estimates for planning and will vary with exact fish, sides, and portion size.
Reviews
The method for Greek Lemon Oregano Sea Bass was straightforward and the result looked like proper travel food rather than a plain fish supper.
Steve AllansonGreek Lemon Oregano Sea Bass felt fresh, filling, and not overworked. The Greece influence is clear without needing a long list of difficult ingredients.
Annie Treadwell