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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 2 pepper
- 200g baby tomatoes
-
20g capers(Water, Salt, Vinegar)
- 1 handful of fresh flat-leaf parsley
- 20g pine nuts
-
4 butterflied sea bass fillets (Fish)(butterflied sea bass fillets (skin on))
- 12 baby potatoes
-
400g tomato & herb sauce(tomato, cooked onion, water, tomato puree, carrots, caramelised onion, olive oil, basil, cornflour, garlic, date syrup, salt, garlic powder, acidity regulator: lactic acid.)
-
4 tbsp sundried tomato paste(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 aubergine
-
40g raisins(Raisins, Sunflower Oil)
Allergens
Contains:
Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 96Kcal | 587Kcal |
| 402kJ | 2454kJ | |
| Fat | 4.9g | 30g |
| of which saturates | 0.9g | 5.3g |
| Carbohydrates | 8g | 46g |
| of which sugars | 3.4g | 21g |
| Protein | 5.7g | 35g |
| Salt | 0.26g | 1.6g |
| Fibre | 1.6g | 10g |
High protein
1/3 daily fibre
10 plants
Low sat fat
Sicilian-style Caponata-stuffed Baked Sea Bass
Take a trip to Sicily with this delicious and easy fish caponata. Stuff responsibly-sourced sea bass with sweet raisins, punchy capers and juicy tomatoes. Bake till crispy and delicious, then serve it over a bed of potatoes coated in a delicious tomato herb sauce.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9
- Line 2 baking trays with parchment paper
- Pull out a sieve, a large saucepan & a small bowl
Get the veg in the oven
- Dice the aubergine and peppers into 2cm chunks
- Add both to a lined baking tray, along with the whole tomatoes. Drizzle with 1 tbsp oil and season with salt and pepper
- Roast for 20-25 mins, until the veg is soft and golden
Make the caponata filling
- Finely chop the parsley
- To the small bowl, add half the parsley, the raisins, capers, pine nuts and sundried tomato paste. Mix well, and season with salt and pepper
Fish time
- Unfold the the sea bass fillets and pat dry. Spoon the caponata filling onto one side of the fish. Gently fold the other side over the top
- Add the fillets to the other lined baking tray. Drizzle with 1 tbsp oil, season with salt to taste and roast for 16 mins, until the fish is cooked through
Meanwhile, cook the potatoes
- Quarter the potatoes
- Bring the large saucepan filled with salted water to a boil. Once boiling, add the potatoes and simmer for 12-15 mins, until soft, then drain
Get your simmer on & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- When everything's ready, reheat the potato saucepan over medium-high heat. Once hot, add the roasted veg and cooked potatoes and pour over the tomato herb sauce
- Simmer until piping hot, then stir through the remaining parsley. Season to taste with salt and pepper
- Serve the potato and roasted vegetable stew into bowls, topped with the stuffed sea bass
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