Baked Sea Bass with Tomatoes
A delightfully light and flavorful Mediterranean-style baked sea bass infused with juicy cherry tomatoes, garlic, and fresh herbs.
Ingredients
- •4 sea bass fillets (about 6 ounces each)
- •2 cups cherry tomatoes (300g), halved
- •3 cloves garlic, thinly sliced
- •3 tablespoons extra virgin olive oil
- •1/4 cup dry white wine (60ml)
- •1 lemon, thinly sliced
- •2 tablespoons fresh parsley, chopped
- •1 teaspoon dried oregano
- •Salt and freshly ground black pepper to taste
- •10 kalamata olives, pitted and halved (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Pat the sea bass fillets completely dry with paper towels, then season both sides generously with salt and black pepper.
- 3
Lightly oil a large baking dish with one tablespoon of olive oil and place the sea bass fillets inside.
- 4
In a medium bowl, toss the halved cherry tomatoes, sliced garlic, kalamata olives, oregano, remaining olive oil, salt, and pepper together.
- 5
Spoon the tomato mixture evenly around and over the fish fillets in the baking dish.
- 6
Pour the white wine around the base of the fish and lay a slice of fresh lemon on top of each fillet.
- 7
Bake in the preheated oven for 20 to 25 minutes, or until the fish is opaque throughout and flakes easily with a fork.
- 8
Remove from the oven, garnish with freshly chopped parsley, and serve immediately with crusty bread to soak up the delicious juices.
💡 Chef tips
- You can substitute sea bass with other white flaky fish such as cod, snapper, or halibut if needed.
- Store any leftover cooked fish 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, flaky sea bass surrounded by sweet, burst tomatoes and aromatic garlic with a fragrant lemon and herb aroma.