Ingredients
4 boneless seabass fillets (about 500g/1.1lb)
1 teaspoon paprika
1 teaspoon dried oregano
½ teaspoon chilli flakes
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
200 g (7 oz) cherry tomatoes (grape tomatoes) sliced in half
1 tablespoon cornstarch
2 cloves garlic peeled and minced
120 ml (1/2 cup) chicken stock
3 tablespoons finely chopped fresh parsley
2 tablespoons olive oil
1 lemon thinly sliced
2 tablespoons capers drained
200 g (7oz) feta cheese crumbled
To serve
Freshly chopped parsley
Black pepper
Potatoes rice or pasta
Instructions
Preheat the oven to 200C/400F
To a large baking dish, add the sliced cherry tomatoes. Sprinkle on the cornflour and toss together to coat the tomatoes.
Add the garlic, stock, parsley, and olive oil and toss everything together.
Add the sliced lemon, capers and feta to the dish and place the seabass fillets on top.
Mix together the paprika, oregano, chilli flakes, garlic powder, salt and pepper and sprinkle on the basa fillets.
Drizzle the fish with the olive oil, then place in the oven for 15-20 minutes, until the fish is cooked through, and the tomatoes are tender.
Serve with potatoes, rice, or pasta, topped with fresh parsley and black pepper.
