Baked Sea Bass with Tomatoes
This elegant Mediterranean-style dish features tender sea bass fillets roasted to perfection in a vibrant, aromatic tomato and herb sauce.
Ingredients
- •4 sea bass fillets (about 6 ounces each)
- •2 cups cherry tomatoes, halved
- •3 tablespoons extra virgin olive oil
- •3 cloves garlic, thinly sliced
- •1/2 cup dry white wine (or vegetable broth)
- •1/4 cup Kalamata olives, pitted and halved
- •1 tablespoon capers, drained
- •1 teaspoon dried oregano
- •1/4 cup fresh parsley, chopped
- •1/2 teaspoon sea salt
- •1/4 teaspoon black pepper
- •1 lemon, thinly sliced
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
In a medium bowl, toss the cherry tomatoes, garlic, olives, capers, olive oil, oregano, salt, and pepper until well combined.
- 3
Place the sea bass fillets in a large baking dish, skin-side down if applicable.
- 4
Pour the tomato mixture evenly over and around the fish fillets.
- 5
Pour the white wine or vegetable broth into the bottom of the dish.
- 6
Arrange the lemon slices on top of the fish fillets.
- 7
Bake for 15 to 20 minutes, or until the fish is opaque and flakes easily with a fork.
- 8
Remove from the oven, garnish with fresh parsley, and serve immediately with the pan juices spooned over the fish.
💡 Chef tips
- If you cannot find sea bass, you can substitute it with other firm, white-fleshed kosher fish like halibut or cod.
- For a deeper flavor, let the tomato mixture marinate for 15 minutes before adding it to the fish.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently in the oven.
✅ How it should turn out
The fish should be moist and tender, surrounded by a fragrant, slightly jammy tomato sauce that balances the brightness of the lemon and the saltiness of the olives.