Roast sea bass with beetroot and leafy salad
Preheat the oven at 190c/170c fan/gas mark 5.
Cut a large piece of aluminium foil, enough to create a parcel for the sea bass. Place the fish onto the foil and season with a pinch of salt and pepper. Bring one edge of the foil over to loosely cover the fish and then fold over both edged together twice to create a parcel. Then do the same with the two remaining edges of the foil to seal the parcel of fish. Place the parcel on a baking tray and place in the oven for 10-15 minutes. Ensure fish is cooked thoroughly before eating.
Dice the beetroot and place into a bowl. Add the washed leafy salad into a bowl, then add a pinch of salt, the olive oil and a squeeze of lemon and mix together.
Place the cooked fish onto a plate and squeeze fresh lemon. Add the salad and serve.
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