Sea bass with black olive, tomato & basil salsa
1
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
We’ve called on some popular Mediterranean ingredients to create a glorious plate of grilled fish fillets and roasted courgettes, served with a colourful salsa.
Ingredients
Courgette
2 medium
Calorie controlled cooking spray
8 spray(s)
Sea Bass, Raw
4 fillet(s), medium
Spinach
100 g
Tomato
200 g
Olives, in Brine
80 g
Garlic
½ clove(s)
Red onion
½ small
Red wine vinegar
1 tablespoon(s)
Chilli, green or red
1 individual
Basil, fresh
1 tablespoon(s)
Instructions
1
To make the black olive salsa, combine the tomatoes, olives, garlic, onion, red wine vinegar, red chilli and basil in a small bowl, then season to taste and set aside.
2
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the courgettes on a baking tray, mist all over with cooking spray then season and roast for 15-20 minutes, until tender and golden.
3
Heat the grill to high and mist a nonstick baking tray with cooking spray. Put the fish, skin-side up, on the tray then mist with cooking spray and season well. Grill for 4-6 minutes, then gently turn and grill for a final 1 minute.
4
Serve the sea bass with the salsa spooned over the top and the roasted courgettes and spinach on the side.
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