Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Preheat the oven to 200°C/180°C fan. Roughly chop the peppers and zucchinis. Peel and roughly chop the carrots. Peel and slice the redonions into wedges. Add the peppers, onions, zucchinis and carrots to a lined baking tray. Drizzle with olive oil and season generously with salt. Roast for 25 min until browned and tender.
Once the vegetables have been in the oven for 15 min, heat a pan over a medium-high heat with a drizzle of oil. Pat the seabass fillets dry with kitchen paper and season the skin with salt. Once hot, add the seabass, skin-side down and fry for 4 min or until crispy. Once crispy, flip and cook for 1-2 min further.
Serve the seabass over the roasted onions, carrots, redpeppers and zucchinis with the hummus to the side. Garnish with the freshbasil leaves.