NUTRITION

SERVINGS

INGREDIENTS

8 oz sea bass fillet

1 medium Yukon Gold potato

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Wash and dice the Yukon Gold potato into 1/2-inch cubes so they roast evenly.

• 3

  In a small bowl, toss the potato cubes with half of the olive oil, dried oregano, sea salt, and black pepper.

• 4

  Spread the potatoes in a single layer on the baking sheet and roast for 15 minutes.

• 5

  While potatoes roast, mince the garlic and whisk it together with the remaining olive oil and fresh lemon juice.

• 6

  Pat the sea bass fillet dry with a paper towel and place it on the baking sheet next to the partially roasted potatoes.

• 7

  Drizzle the lemon-garlic mixture over the fish and return the tray to the oven for 10-12 minutes until the fish is opaque and flakes easily.

• 8

  Finely chop the fresh parsley and sprinkle it over the entire dish before serving hot.