Traybake Sea Bass with Asparagus and New Potatoes is a modern British recipe for a classic traybake of sea bass, asparagus and cherry tomatoes that makes an excellent low-fuss weeknight dinner. The full recipe is presented here and I hope you enjoy this classic British version of: Traybake Sea Bass with Asparagus and New Potatoes.
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Sea bass is one of my favourite fish and I’ve caught it a few times with rod and line. This five-ingredient traybake is healthy, super simple to make and can be on the table in an hour.
Ingredients:
600g new potatoes, halved
2 tbsp olive oil
2 asparagus, trimmed and halved
420g cherry tomatoes
100ml white wine
4 whole sea bass, cut into four fillets
small handful of basil leaves, to garnish
Method:
Pre-heat your oven to 220C (200C fan/gas mark 7).
Combine the potatoes and 1 tbsp of olive oil into a shallow roasting tin. Toss to coat then place in your pre-heated oven and roast the potatoes for 20 minutes, until starting to brown.
Remove from the oven then toss the asparagus in with the potatoes. Return to the oven and cook for a further 15 minutes, until the potatoes are just cooked and the asparagus has softened.
Stir through the cherry tomatoes and drizzle over the white wine, then arrange the sea bass fillets, skin side uppermost, on top. Drizzle over the remaining oil, season with sea salt and return to the oven for a final 10-15 minutes until the fish is just cooked.
Scatter over the basil leaves and serve everything straight from the dish.
