The dinner edit 154

Baked Seabass with Tomato and Olives

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

1 serving · 7 ingredients · 3 steps

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Baked Seabass with Tomato and Olives, plated and ready to serve. — The finished recipe. Baked Seabass with Tomato and Olives

Ingredients 1 to 6 for baked seabass with tomato and olives arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 7 for baked seabass with tomato and olives arranged separately on a dark worktop. — Ingredients 7 to 7. A squeeze Lemon

Baked Seabass with Tomato and Olives, preparation step 1: Parboil the potatoes in rounds for eight minutes and drain. — Step 1. Parboil the potatoes in rounds for eight minutes and drain.

Baked Seabass with Tomato and Olives, preparation step 2: Roast them with the onion, tomatoes and olives for fifteen minutes until the tomatoes split. — Step 2. Roast them with the onion, tomatoes and olives for fifteen minutes until the tomatoes split.

The finished baked seabass with tomato and olives. — Step 3. Set the seasoned fish on top and bake for another ten to twelve minutes, then finish with lemon and parsley.

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