Sea Bass or Aubergine with Olives and Roast Tomatoes

Baked Wild Sea Bass with Potatoes and Tomatoes

The Autumn weather is pretty confusing this year, with sunny days but chilly nights, so here is a light Mediterranean dish that will keep you warm but make you feel that summer isn’t quite over yet. The aubergine takes a little longer to cook so get the vegetarian version of this dish in the oven first.

Serves: 2 vegetarian, 2 pescatarians

6 tomatoes, halved

3 garlic cloves, crushed and sliced

1 slice wholemeal bread, toasted and made into breadcrumbs

Handful basil leaves

Handful parsley, torn

Handful black olives, pitted

1 glass white wine

2 large potatoes, peeled and sliced

Juice of 1 lemon

1-2tsp sugar

Olive oil

Sea salt and black pepper

V: 2 small aubergines
P: 1 medium sized wild sea bass, de-scaled and gutted (I usually ask the fishmonger to do this for me.)

Heat the oven to 200 degrees/gas mark 6.

Roast the tomatoes in a little olive oil and seasoning for about 30 minutes.

Meanwhile par-boil the potato slices for 8-10 minutes. Drain and set aside.

Blend the breadcrumbs together with the garlic, a dash of olive oil and seasoning.

Brush two baking trays with olive oil and divide the potato slices between them, layering each with the basil leaves.

V: Slice a few cuts into both sides of the aubergines. Lay the aubergines on the potato and basil. Place half the tomatoes and half the olives around the outside. Pour over half the wine, drizzle with olive oil and scatter half of the garlic breadcrumbs. Place in the oven for 30 minutes. Squeeze over half the lemon juice and bake for a further 10 minutes.

P: Slice a few cuts on one side of the fish. Lay the wild sea bass, cut side up, on the second dish of potato and basil. Place the remaining tomato halves and olives around the outside. Pour over the remaining wine, drizzle with olive oil and scatter the rest of the garlic breadcrumbs. Place in the oven for 20 minutes. Squeeze over half the lemon juice and bake for a further 10 minutes.

Sprinkle each with torn parsley and serve with a simple salad and crusty bread.