• 1 Sea Bass Fillet
  • 1 Medium Potato
  • 1/2 Red Pepper
  • 1/2 Yellow Pepper
  • 1 Leek Chopped 
  • 1 Handful Spinach
  • 1 Cup Mushrooms
  • 1 Garlic clove crushed
  • 2 Tbsp. Extra Virgin Olive Oil
  • Sat & Pepper


  1. Preheat oven to 180. Chop the potato into wedges and lay on a baking tray lined with lightly olive oil brushed foil. Season well. Add to top shelf of oven.
  2. Slice the peppers and leeks into chunky pieces and again lay on a separate baking tray (same as above). Add to bottom shelf of oven.
  3. Slice the mushrooms into halves and crush the garlic clove.  
  4. After around 30 minutes your potato will be turning crispy and the oven baked vegetables will be nicely roasted. Now is the time to cook the fish and mushrooms.
  5. In a medium pan add 1/2 tbsp. extra virgin olive oil and heat until very hot. (This will help you get crispier fish).
  6. Lay the sea bass skin side down and cook for around 4 minutes. In a separate small pan or saucepan use 1/2 tbsp. extra virgin olive oil to fry the mushrooms, spinach and garlic.
  7. Cook the fillet for 1-2 minutes on the other side and serve.
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James Long