Baked Seabass with Tomato and Olives
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
The olives and the tomato liquid are the sauce. Nothing else is needed and nothing is poured over.

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