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Mediterranean

Mediterranean Roasted Sea Bass

Whole roasted sea bass, herby couscous, roasted peppers and courgette, and a lemon yogurt.

  • Serves2
  • Dishes4
  • Total time40 min
  • Hands-on33 min
  • DifficultyMedium
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Hand-drawn ink illustration of the dishes in Mediterranean Roasted Sea Bass

Light, herby and effortless-looking. The peppers and courgette roast down first, the couscous steams in minutes, and the whole fish needs only a short time in the oven so it stays juicy.

To drink: A mineral Vermentino or Greek white.

The 4 dishes below are timed to finish together. Import the meal and Fatto schedules every step backwards from your chosen serving time — here's how that works.

The meal, dish by dish

Roasted sea bass

  • 2 whole sea bass, scaled and gutted
  • Lemon slices
  • Olive oil
  • Parsley
  1. Slash the fish, stuff with lemon and herbs, season and oil
    Prep / hands 6–8 min Hands-on
  2. Roast the sea bass until the flesh is opaque and pulls from the bone
    Oven 200°C 18–22 min Unattended

Roasted peppers & courgette

  • 2 peppers
  • 1 courgette
  • 1 red onion
  • Olive oil
  • Oregano
  1. Slice the vegetables and toss with oil and oregano
    Prep / hands 8–10 min Hands-on
  2. Roast the vegetables until soft and lightly charred
    Oven 200°C 25–30 min Unattended

Herby couscous

  • 200 g couscous
  • Hot stock
  • Parsley, mint
  • Lemon
  1. Pour hot stock over the couscous, cover and leave to steam, then fluff with herbs and lemon
    Prep / hands 8–10 min Hands-on

Lemon yogurt

  • 150 g yogurt
  • Lemon
  • Olive oil
  • Salt
  1. Whisk the yogurt with lemon, oil and salt
    Prep / hands 4–5 min Hands-on Prep ahead