INGREDIENTS
1 (10 oz.) jar whole roasted peppers, drained and sliced
1 red onion, sliced into very thin wedges
Drizzle olive oil
4 garlic cloves, peeled
3 (1/2 in.) slices lemon, rest cut into wedges
2 sea bass
15 Kalamata or black olives
1/4 cup toasted pine nuts
1/2 cup parsley, roughly chopped
DIRECTIONS
Heat oven to 400 degrees.
Toss the peppers and onions with seasoning, plus a small drizzle of olive oil.
Spread on a baking sheet; cook for 5 minutes.
Toss in the garlic and lemon with the onions and peppers.
Place the sea bass over vegetables, then brush fish with a little more oil; season bass and roast for 15 minutes.
Stir in the olives and pine nuts into the mixture and roast until the fish is just cooked through, about 5 minutes.
Squeeze the reserved lemon wedges over and scatter with parsley.
Serves 2.
