- 1 sea bass
- 1 white potato
- 1 small courgette
- 1/2 red bell pepper
- 1/4 aubergine
- 6 Kalamata olives
- 1 lemon or lime wedge
- sea salt
- fresh rosemary
- fresh thyme
- 1 clove garlic
- fresh parsely
- (optional) 1/2 inch fresh ginger root
- (optional) extra virgin olive oil
Preheat the oven at 220C.
Peel and chop the potato. Chop the other vegetables and combine them with olives and salt. Crush garlic and ginger and add chopped rosemary, thyme and parsley, salt and lemon wedge. Use the mix to stuff the fish. Bake alongside the vegetables for 40 minutes.
If you wish, feel free to use some extra virgin olive oil as a dressing. If you are sensitive to garlic, remove it from the stuffing prior to eating: it will still give the sea bass an awesome flavour, without affecting your digestion. Enjoy!