Traybake Roasted Fish Fillets and Vegetable “Briam”
This Mediterranean-inspired traybake is a vibrant, healthy, and simple meal, showcasing the flavors of sea bass, seasonal vegetables cooked up the traditional Greek briam style, and herbs—all roasted together with olive oil for a delicious, fuss-free dinner.
RATING
Ingredients
- 2 large fish fillets such as sole or sea bass
- 300 g new potatoes halved
- 1 red pepper cut into strips
- 1 red onion cut into wedges (optional)
- 150 g cherry tomatoes halved (optional)
- 25 g pitted black olives halved
- 1 –2 jarred roasted red peppers sliced (optional)
- 1 tbsp capers optional
- 2 tbsp extra virgin Greek olive oil
- 1 rosemary sprig finely chopped (or thyme or oregano)
- ½ lemon thinly sliced (plus extra for squeezing)
- Salt and black pepper
- Fresh basil leaves to serve
Instructions
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Preheat the Oven: Heat oven to 180°C (160°C fan) or 350°F.
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Prepare the Vegetables: Arrange potatoes and peppers (plus onion and tomatoes if using) on a tray. Drizzle with oil, scatter rosemary, salt, and pepper. Toss well.
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Roast the Vegetables: Roast for 25 minutes, turning halfway.
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Add the Fish: Place the fish fillets on top. Scatter olives, capers, and roasted peppers. Top with lemon slices and drizzle with oil.
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Final Bake: Roast for 7–8 minutes, or until fish is just cooked through.
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Serve: Scatter with basil and a squeeze of lemon. Serve immediately.
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