Baked Sea Bass with Tomatoes
This elegant Mediterranean-inspired dish features tender sea bass fillets roasted to perfection in a vibrant, garlicky tomato and herb sauce.
Ingredients
- •4 sea bass fillets (about 6 oz each)
- •2 cups cherry tomatoes, halved
- •3 tablespoons extra virgin olive oil
- •4 cloves garlic, thinly sliced
- •1/2 cup dry white wine
- •1/4 cup pitted Kalamata olives, sliced
- •1 tablespoon capers, drained
- •1 teaspoon dried oregano
- •1/4 teaspoon red pepper flakes
- •1/4 cup fresh parsley, chopped
- •Salt and freshly ground black pepper to taste
- •1 lemon, thinly sliced into rounds
Instructions
- 1
Preheat your oven to 400°F (200°C) and lightly grease a large baking dish with a little olive oil.
- 2
In a medium bowl, toss the cherry tomatoes, sliced garlic, olives, capers, oregano, red pepper flakes, and the remaining olive oil until well combined.
- 3
Season the sea bass fillets generously with salt and pepper on both sides and place them in the prepared baking dish.
- 4
Pour the tomato mixture evenly over and around the fish, then pour the white wine into the bottom of the dish.
- 5
Top each fillet with a slice of lemon and bake for 15 to 20 minutes, or until the fish is opaque and flakes easily with a fork.
- 6
Remove from the oven, garnish with fresh parsley, and serve immediately with the pan juices spooned over the top.
💡 Chef tips
- If you cannot find sea bass, you can substitute it with other firm white fish like halibut, cod, or snapper.
- For a richer flavor, add a tablespoon of unsalted butter to the pan juices right before serving to emulsify the sauce.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently in the oven to keep the fish from drying out.
✅ How it should turn out
The finished dish should have tender, succulent fish fillets surrounded by blistered, jammy tomatoes and a fragrant, savory broth that smells of garlic, wine, and fresh herbs.