Sea bass and pak choi
by Orli Keisner
Notes
Tips: I tend to use very small potatoes because they cook quicker, but the bigger the potatoes the longer they will need to cook 
Ingredients
- Handful of baby pototoes
- 2 pak choi heads
- Handful of plum tomatoes
- 4 spring onions
- 2 sea bass fillets
- 2 garlic gloves
- Olive oil
- Salt
- Pepper
- Dried herbs – rosemary, oregano (whatever is in your cupboard)
Serves 2 – the number of vegetables / fish etc can increase dependent on how hungry you are.
Method
1. Preheat the oven to 180 degrees. Put silver foil over a baking tray.
2. Cut the potatoes and tomatoes in half and put in the tray.
3. Cut the spring onions in four and add this to the tray.
4. Top and tail the garlic, slice into thin slices and add to the tray.
5. Add the pak Choi, drizzle with olive oil, salt, pepper and herbs and put in the oven for 20 minutes.
6. Take the vegetables out of the oven and add the sea bass and a drizzle of oil for 15 minutes.
7. Serve and enjoy
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