Seabass with roast vegetables

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Olia Hercules
From
 Saturday Kitchen

For the vegetables

  • 2 beef tomatoes
  • 2 long green peppers
  • 1 aubergine
  • 2 garlic cloves, crushed
  • ½ small red onion, finely chopped
  • handful dill, leaves roughly chopped removed, stalks reserved
  • handful coriander, leaves roughly chopped removed, stalks reserved
  • handful basil, leaves roughly chopped removed, stalks reserved
  • ½ tbsp sunflower oil, plus extra for drizzling
  • 2 tbsp apple cider vinegar
  • salt and freshly ground black pepper

For the sea bass

  • 2 whole sea bass, gutted
  • 1 tbsp roughly chopped tarragon
  • 1 tbsp roughly chopped lemon thyme
  • 1 red onion, thinly sliced
  • 2 slices crusty bread, to serve
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