Protein
34.2G
Calories
277
P:E Ratio
1.5
Prep
10 min
Cook
20 min
Yield
2
INGREDIENTS
DRY BASE
WET MIX
INSTRUCTIONS
Preheat oven to
Preheat oven to 400°F/204°C. In a baking dish, combine cherry tomatoes, olives, capers, garlic, and half the olive oil. Season with oregano, salt, and pepper. Roast 10 minutes until tomatoes start to burst.
Season sea bass
Season sea bass fillets with salt, pepper, and remaining olive oil. Nestle them into the roasted tomato mixture.
Return to oven
Return to oven and bake 10-12 minutes until fish is opaque and flakes easily (internal temp 145°F/63°C).
While fish bakes
While fish bakes, wilt spinach in a pan with a splash of water and pinch of salt.
Plate wilted spinach
Plate wilted spinach as a bed. Top with sea bass and all the olive-tomato mixture. Drizzle lemon juice and scatter fresh basil. Serve immediately.
P:E RATIO
1.5
Good
NUTRITION FACTS
Nutrition Facts
2 servings per container
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.