Sea Bass with Potatoes and Garlic Broccoli

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Prepare the Potatoes

• 250g Baby Potatoes
• 2 tsp Olive Oil
• 1 Clove Minced Garlic
• 1/2 tsp Paprika
• 1/4 tsp Dried Oregano

Preheat your oven to 200°C (400°F). In a bowl, toss the halved baby potatoes with olive oil, minced garlic, paprika, dried oregano, salt, and pepper. Spread the potatoes on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until golden brown and tender.

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Prepare the Sea Bass

• 150g Sea Bass
• 1 Clove Minced Garlic
• 1/4 tsp Dried Oregano
• 1/4 tsp Dried Thyme
• 2 Lemon Slices

While the potatoes are roasting, prepare the seabass. In a small bowl, mix together minced garlic, dried oregano, dried thyme, salt, and pepper. Rub this mixture over the sea bass fillet. Place the seabass on a baking sheet lined with parchment paper and top with lemon slices. Roast in the oven for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.

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Prepare the Garlic Broccoli

• 100g Broccoli Florets
• 1 Clove Minced Garlic
• 1 tsp Olive Oil

While the seabass and potatoes are roasting, prepare the broccoli. In a skillet over medium heat, heat one teaspoon of olive oil. Add one clove of minced garlic and sauté for 1 minute until fragrant. Add the broccoli florets and a splash of water. Cover and steam for about 5-7 minutes, or until the broccoli is tender but still crisp. Season with salt and pepper to taste.

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Assemble the Dish

Serve the roasted sea bass fillet alongside the roasted potatoes and garlic broccoli. Optionally, garnish with fresh herbs like parsley or a squeeze of lemon juice for extra flavor.