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Preheat the oven to 200°C, gas mark 6. Place the potatoes and oil into a roasting tin, toss to combine then season. Bake for 15 minutes. Add the onion, tomatoes, balsamic vinegar and rosemary, mix, then return to the oven for a further 10 minutes.
Season the sea bass, add to the tray of vegetables and cook for another 8-10 minutes, adding the cashews for the last 4 minutes until the fish is just cooked and the nuts are golden. Serve immediately with the parsley scattered over.
Typical values per serving when made using specific products in recipe
Energy | 1,486kJ/ 354kcals |
---|---|
Fat | 16g |
Saturated Fat | 2.8g |
Carbohydrates | 29.7g |
Sugars | 8g |
Fibre | 3g |
Protein | 22.9g |
Salt | 0.2g |
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