Baked Sea Bass with Tomatoes
This elegant Mediterranean-style sea bass is baked in a vibrant, aromatic tomato sauce that keeps the fish incredibly moist and flavorful.
Ingredients
- •4 sea bass fillets (about 6 oz each), skin-on or off
- •2 cups cherry tomatoes, halved
- •3 tablespoons extra virgin olive oil
- •3 cloves garlic, thinly sliced
- •1/2 teaspoon red pepper flakes
- •1/2 cup dry white wine or vegetable broth
- •1/4 cup fresh basil leaves, torn
- •1/4 cup fresh parsley, chopped
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked 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 with the olive oil, sliced garlic, red pepper flakes, salt, and pepper.
- 3
Place the sea bass fillets in a single layer in a large baking dish.
- 4
Pour the tomato mixture over the fish, ensuring the tomatoes are distributed evenly around the fillets.
- 5
Pour the white wine or vegetable broth into the bottom of the dish, being careful not to wash the seasoning off the fish.
- 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 basil and parsley, and serve immediately with the pan juices spooned over the top.
💡 Chef tips
- Use a high-quality dry white wine like Sauvignon Blanc for the best depth of flavor, or substitute with vegetable broth for a non-alcoholic version.
- If you prefer a thicker sauce, you can sauté the tomatoes and garlic in a pan for 5 minutes before adding them to the baking dish.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently in the oven to avoid overcooking the fish.
✅ How it should turn out
The fish should be tender and flaky, surrounded by jammy, blistered tomatoes and a fragrant, savory broth that smells of garlic, lemon, and fresh herbs.