Sheet Pan Roasted Sea Bass Dinner for Two

• 2 baking potatoes, scrubbed, dried and cut into 8ths
• 1TBS olive oil
• 1 small red onion, peeled and cut into wedges
• 2 medium tomatoes cut in half
• 1 TBS balsamic vinegar
• 1/4 tsp dried rosemary leaves
• 1/4 tsp dried sage leaves
• 1/4 tsp dried thyme leaves
• 1//2 tsp dried parsley flakes
• 2 sea bass fillets
• sea salt and freshly ground black pepper to taste
• 2 TBS chopped raw cashew nuts

1. Preheat the oven to 200*C/400*F/ gas mark 6.  Line a large baking tray with aluminium foil, spritz with some low fat, nonstick cooking spray. Set aside.
2. Toss the potatoes together with the oil and some seasoning to taste.  Spread them out onto the baking tray.  Roast in the oven for 10 minutes.
3. Remove the tray from the oven, stir the potatoes.  Add the tomato halves and onion wedges. Drizzle everything with the balsamic vinegar and sprinkle the herbs over everything.  Return the tray to the oven and roast for a further 10 minutes.
4. Season the sea bass all over with some salt and black pepper. Remove the tray from the oven. Push the vegetables to the side and nestle the fish into the centre of them. Return the baking tray to the oven and roast for about 8 minutes.  Remove from the oven and sprinkle the cashew nuts over the fish. Return to the oven and roast for a further 4 to 6 minutes until the nuts are golden brown, the vegetables are tender and the fish flakes easily with a fork.
5. Divide amongst two heated plates and serve immediately.

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