Roast Sea Bass with Baby Courgettes

This well balanced fish dish uses Napolina light in colour olive oil as a delicate compliment to the sea bass. Featuring the delicious flavour of courgettes, tomatoes and olives, the dish is finished with pine nuts for extra texture and a mildly nutty finish.

Cooking Time

20 minutes




Preheat the oven to 190°c / 170°c Fan / Gas Mark 5.

Place the courgettes, garlic & thyme onto a roasting tray, add a drizzle of light in colour olive oil and then (with your hands) work the olive oil into the courgettes and spread into an even layer across the tray.

Add the cherry tomatoes, give those a little drizzle of olive oil, then season with a little salt and pepper and finally sprinkle over the caster sugar. Roast in the oven for 15 minutes.

During this time, wash the sea bass fillets and pat dry on some kitchen roll.

Rub a little olive oil onto the fish and season with salt and pepper.

Once the courgettes are cooked, take the tray out of the oven and lay the sea bass over the vegetables – skin side down – with a slice of lemon and a scattering of olives and pine nuts.

Place the tray back into the oven for 5-6 minutes and then serve.


2 fresh sea bass, filleted

10 baby courgettes, cut in half lengthways

2 or 3 bunches of cherry tomatoes on the vine

Handful of Black Olives

2 tablespoons pine nuts

2 cloves of garlic, sliced

Napolina Light in Colour Olive Oil

½ lemon

1 teaspoon thyme leaves

1 teaspoon caster sugar


Black pepper

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