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Sea Bass Traybake with Peppers and Pine Nuts
Ingredients
  • 3 red peppers, cut into chunks
  • 1 red onion, sliced
  • Glug extra-virgin olive oil, plus 2 tsp
  • 400g cherry tomatoes on the vine
  • 185g marinated olives (we used Siciliana olives from the Real Olive Company)
  • 1 tbsp capers, drained
  • Glug white vermouth or dry white wine
  • 2 large pinches saffron strands
  • 4 farmed sea bass fillets (about 150g each), skin-on
  • 2 garlic cloves, sliced
  • 2 tbsp toasted pine nuts
  • Grated zest and juice 1 lemon
  • Handful fresh basil leaves
  • 4 tbsp mayonnaise
  • Cooked couscous or flatbreads to serve
Steps
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