Ingredients
- 2 Fillet of Seabass
- 4 large vine tomatoes, cut into irregular wedges
- 1 cucumber, peeled, deseeded, then roughly chopped
- ½ a red onion thinly sliced
- 16 olives
- 1 tsp dried oregano
- 85g feta cheese, cut into chunks
- 5 tbsp Greek extra virgin olive oil
Method
- Heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment and put the fish, skin-side up, on top. Brush the skin with oil and sprinkle with some flaky salt. Bake for 7 mins or until the flesh flakes when tested with a knife.
- Combine the rest of the ingredients to make the Greek Salad
- Top the salad with the Sea Bass, serve and enjoy!
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