Baked Seabass with Tomato and Olives

Make baked seabass with tomato and olives, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
220 g Seabass fillet (Weighed raw.)
200 g Potato
150 g Cherry tomatoes
25 g Olives (Small and salty and 15% fat. Twenty-five grams is about eight.)
50 g Onion
4 sprays Olive oil spray
A squeeze Lemon
Ingredient notes on the recipe page.

METHOD
1. Parboil the potatoes in rounds for eight minutes and drain.
2. Roast them with the onion, tomatoes and olives for fifteen minutes until the tomatoes split.
3. Set the seasoned fish on top and bake for another ten to twelve minutes, then finish with lemon and parsley.

Contains fish.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/white-fish-tomato-olives

AI-generated images illustrating the recipe.

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