Baked Seabass with Roasted Peppers and Feta – 4sp

My OH isn’t this biggest fan of fish (not that you would know the amount I make him eat it!) but we have recently discovered that he has a particular liking for seabass (after the revelation that was my Minted Pea and Seabass Risotto). As a result I thought that, to keep him interested, I would come up with another seabass dish to take his fancy.

This is a great dish as it takes less than 20 minutes to make and plate up and most of the ingredients you will probably have in your fridge/store cupboard anyway. The whole dish is bursting with flavour and since its only 4sp you still have enough points left over to add some new potatoes to it if you fancy.

If you fancy watching a short video tutorial for this recipe, head to the very bottom of the page!


Baked Seabass with Roasted Peppers and Feta

Serves 2 = 4sp per person (6sp with new potatoes)(Flex)


2 x 90g boneless seabass fillets, raw

¼ tsp paprika and crushed chillies

1 lemon

2 roasted red peppers (30g), sliced

2 spring onions, sliced

40g light feta cheese, roughly cubed

1 slice of stale bread (preferably a crust or bun weighing no more than 20g), toasted and whizzed into breadcrumbs

2 garlic cloves, finely chopped

1 tsp olive oil

Handful of fresh parsley, roughly chopped

½ tsp oregano

Bag of salad leaves

Small pack of green beans

1 courgette, peeled into strips

200g new potatoes, halved (optional – add an extra 2sp per person)


Pre heat the oven to 200c. Pop the potatoes on the boil if you are having them.

Take a baking dish, spray with 1kal and lay the fish inside. Sprinkle the paprika, crushed chillies and lemon zest over the fish and season.

Next sprinkle the roasted peppers, spring onions and feta over the fish.

In a bowl combine the breadcrumbs, garlic, oil, parsley and oregano. Mix well. Top the fish with the breadcrumb mixture.

Pop in the oven, uncovered for 12-15 minutes until the fish is cooked through and the breadcrumbs are golden.

While the fish is cooking take a non metallic bowl, add 2 tbsp cold water and the green beans. Pop in the microwave for 1-2 minutes until soft. Drain the water and add the salad leaves and courgette strips to the beans and toss together. Add the juice of ½ the lemon and toss again. Split between 2 plates and top with the baked fish and toppings.

Serve with a side of new potatoes, finished with salt and pepper and a final squeeze of lemon.


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9 thoughts on “Baked Seabass with Roasted Peppers and Feta – 4sp

  1. Julia Cassells says:

    That sounds fantastic, I really love fish.
    I am having again for tea the cod in lime crusted topping.
    I really like your site and have made quite a few of them.
    I like the way most of the recipes are for 2 people as living on my own I can eithe make the whole lot and freeze half or just halve the recipe.
    Keep u the good work

  2. Lorna says:

    This was delicious, and my husband loved it too. I didn’t add in the oil to the breadcrumb mix and it still worked great. Your recipes are fantastic, thank you.

  3. Helen L says:

    Really really tasty recipe, I substituted with whatever I had to hand hence the parsley was replaced by coriander and the feta with some little goats cheese pearls that were lurking in the fridge. Just served with some new potatoes, steamed spinach and a few oven baked tomatoes. Delicious and I’ll definitely make it again.

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