Baked Sea Bass with Tomatoes
This elegant Mediterranean-style dish features flaky sea bass fillets roasted with sweet cherry tomatoes, aromatic garlic, and fresh herbs for a light yet flavorful meal.
Ingredients
- •4 sea bass fillets (about 6 oz each), skin-on or off
- •2 cups cherry tomatoes, halved
- •3 tablespoons extra virgin olive oil
- •4 cloves garlic, thinly sliced
- •1/2 teaspoon dried oregano
- •1/4 teaspoon red pepper flakes
- •1/4 cup dry white wine or vegetable broth
- •1/4 cup fresh parsley, chopped
- •1 lemon, thinly sliced
- •Kosher salt and freshly cracked black pepper to taste
Instructions
- 1
Preheat your oven to 400°F (200°C) and lightly grease a large baking dish with olive oil.
- 2
Place the sea bass fillets in the center of the baking dish and season both sides generously with salt and pepper.
- 3
In a medium bowl, toss the halved cherry tomatoes with the sliced garlic, olive oil, oregano, and red pepper flakes.
- 4
Scatter the tomato mixture evenly around and over the fish fillets.
- 5
Pour the white wine or vegetable broth into the bottom of the dish to keep the fish moist.
- 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 extra flavor, add a handful of pitted Kalamata olives to the tomato mixture before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though it is best enjoyed fresh.
✅ How it should turn out
The finished dish features tender, succulent fish with blistered, jammy tomatoes and a fragrant, lemony broth that is bright and savory.