Roasted Sea Bass With Tomatoes, Butter Bean & Parsley Salad
Hope you all had a fab bank holiday weekend. I’ve been enjoying time out by the beach which is always great to recharge the batteries. I’ve got a busy few months ahead so it was nice to have a small break. So lets kick off this week with a super yummy and healthy recipe and start the week with a bang. This recipe is super easy, simple and delicious and stands what I believe in, which is keeping it simple. My sister and I used sea bass but you can use any white fish of your choice.
2 Fillets of sea bass
1 Sprig of rosemary
1 Shallot finely chopped
2 Garlic cloves finely chopped
A handful of parsley finely chopped
Himalayan salt and pepper
Heat the oven to 180C and place the fillets of sea bass on a baking tray with the cherry tomatoes. Drizzle with olive oil and season with salt and pepper. Place the rosemary on top and put in the oven. Cook for 20 minutes. While the fish is cooking place a pan on medium heat with a generous amount of olive oil, shallot and garlic and cook for 2 minutes. Add the butter beans and cook for a few minutes. Add the parsley at the end and stir well. Place on the side and serve with the sea bass. Enjoy!
Dania Trapani is a fully qualified nutritional therapist and naturopath. Make sure to follow her blog for her latest recipes and healthy tips.