Keep it tender
Cook seafood only until it turns opaque and flakes easily; a little residual heat will finish it without drying it out.
A simple, delicious dish pairing tender, pesto-infused sea bass with creamy roasted potatoes, feta, and garlic. This satisfying and flavorful meal is perfectly balanced when served alongside a fresh, zesty salad.
Step by step
Prepare the Roasted Potatoes: Preheat oven to 200°C. Toss cubed potatoes with olive oil, salt, pepper, and oregano in a baking tray. Place the feta cheese block in the center of the tray and the trimmed garlic head alongside. Roast for about 40 minutes or until golden and tender.
Cook the Sea Bass: Pat the sea bass fillets dry. Season with salt, pepper, a teaspoon of pesto on each fillet, and a squeeze of lemon juice. Place the fish in the oven next to the potatoes for the last 20 minutes of roasting, or until it flakes easily with a fork.
Prepare the Salad: Combine mixed greens, chopped tomatoes, and green onion in a bowl. Dress with olive oil, lemon juice, and a pinch of salt.
Assemble: Mash the roasted garlic and feta together, spreading the creamy mixture over the potatoes. Garnish with fresh parsley or basil. Serve the pesto sea bass with creamy garlic-feta potatoes and a side of fresh salad.
Useful, not complicated
Small changes that make this recipe easier to fit into real life.
Cook seafood only until it turns opaque and flakes easily; a little residual heat will finish it without drying it out.
Store the dressing separately and add it just before eating so the vegetables stay crisp and the meal keeps well.
Keep wet and crunchy ingredients apart until serving, then assemble in moments without a soggy lunch.
Useful tools
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Helps keep prepared ingredients and portions organised, fresh and easy to see.
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Useful for crisping potatoes, vegetables and proteins with a shorter cook time.
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