Easy oven grilled sea bass and vegetables

This kind of easy and quick one pan food is perfect for those long busy days, when you want your dinner to be ready super quickly, and without much effort. Sometimes I fry the fish skin side down in a frying pan first, for the crispy skin result, however this time I wanted to put the least possible amount of effort in, and grilling alone is also healthier than pan-frying it first.

serves 2
2 sea bass fillets
1 courgette / zucchini, chopped
2 -4 chestnut mushrooms, whole or quartered
1 medium to large leek, chopped to large pieces
6 cloves of garlic
vine tomatoes
1/2 pepper, chopped into large pieces
olive oil
salt
black pepper

1. Place all ingredients on a oven tray lined with foil. Drizzle some olive oil all over the fish and vegetables, and season the fish with salt and pepper.

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2. Preheat the grill to medium heat, and bake the fish and vegetables for about 15 minutes.

 

Sea bass with Greek salad

This simple, healthy meal is perfect for those evenings when you get home from work very late, and don’t really have that much energy for cooking, as it requires minimum amount of effort and cooking. Greek salad itself is very simple, with only a few ingredients, and there are many variations of this basic salad. You can always adjust it with additional ingredients to suit your taste. I served my dish with boiled baby potatoes and samphire. The below Greek salad recipe may be salty to some tastes, you can reduce the amount of feta and olives, or increase the amount of other ingredients to change the ratio of ingredients.

serves 2
2 sea bass fillets
splash of olive oil
salt
black pepper
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2 leaves of romaine heart lettuce
few handfuls of cherry tomatoes
half a cucumber
red onion
200g feta cheese
200g olives
2 tbsp capers
1/2 dl olive oil
1-2 tbsp lemon juice
2 tsp white wine vinegar
2 tsp dried oregano

1. Cut the tomatoes, salad leaves, cucumber, feta, and onion, and add the olives and capers.

2. Mix the olive oil, lemon juice, vinegar and oregano together, and pour over the salad. Mix well, turning the ingredients so that all are coated with the oil mixture. Rest in the fridge whilst cooking the fish.

3. Heat a splash of olive oil in a pan, and place the fish in the pan, skin side down. Season the flesh with salt and pepper, and cook for 3-5 minutes, to crisp the skin up.

4. Place in a preheated oven 180°C / 355°F for about 7 minutes.