2 fresh sea bass, filleted
10 baby courgettes, cut in half lengthways
2 or 3 bunches of cherry tomatoes on the vine
Handful of Napolina Black Olives
2 tablespoons pine nuts
2 cloves of garlic, sliced
Napolina Light in Colour Olive Oil
1 teaspoon thyme leaves
1 teaspoon caster sugar
Preheat the oven to 190°c / 170°c Fan / Gas Mark 5.
Place the courgettes, garlic & thyme onto a roasting tray, add a drizzle of light in colour olive oil and then (with your hands) work the olive oil into the courgettes and spread into an even layer across the tray.
Add the cherry tomatoes, give those a little drizzle of olive oil, then season with a little salt and pepper and finally sprinkle over the caster sugar.
Roast in the oven for 15 minutes.
During this time, wash the sea bass fillets and pat dry on some kitchen roll.
Rub a little olive oil onto the fish and season with salt and pepper.
Once the courgettes are cooked, take the tray out of the oven and lay the sea bass over the vegetables - skin side down - with a slice of lemon and a scattering of olives and pine nuts.
Place the tray back into the oven for 5-6 minutes and then serve.