Ingredients:

• 4 Levantina sea bass fillets
• 4 potatoes
• 1 red or white onion
• 2 celery stalks
• 2 carrots
• 1 red bell pepper
• 1 green bell pepper
• 110 ml olive oil
• 170 ml dry white wine
• Salt & freshly ground pepper

For the mustard sauce:

• 3 tbsp mustard
• Juice of 1 lemon
• 1 tbsp honey
• 3 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp dried thyme (or oregano)
• Salt & freshly ground pepper

Method:

• Thinly slice all the vegetables. Line a baking dish with parchment paper and spread the vegetables evenly. Season with salt and pepper, toss gently by hand, and arrange in an even layer.
• Place the sea bass fillets over the vegetables. Season with salt and pepper, then drizzle with olive oil and white wine. Cover with parchment paper first, then seal with aluminum foil.
• Bake in a preheated oven at 200°C (fan) for 20 minutes.
• Meanwhile, prepare the mustard sauce: In a bowl, mix all the ingredients until smooth and set aside.
• After 20 minutes, remove the baking dish from the oven, discard the coverings, and pour the mustard sauce over the fillets.
• Return the dish to the oven (uncovered) and bake for another 10–15 minutes.
• Serve immediately with a sprinkle of freshly ground pepper.

Recipe by foodblogger world_food360