roasted sea bass with tomatoes and oregano

Roasted Sea Bass with Tomatoes and Oregano Recipe

Yield: 2
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

This simple Mediterranean twist on a French Classic recipe yields tender fish fillets that cook up in no time.

Ingredients

  • 2 6oz sea-bass fillets
  • 1/4 cup of cherry or San Marzano tomatoes, sliced in half
  • 1 tablespoon of lemon juice
  • 2 tablespoons of olive oil
  • 1 small shallot, diced
  • 2 garlic cloves, minced
  • 1 tablespoon of oregano
  • Salt (to taste)
  • Black pepper (to taste)

Instructions

  1. Pre-heat your oven at 425°F.
  2. Season the sea-bass filets with salt and pepper.
  3. In a bowl, mix olive oil, lemon juice, shallots, garlic, oregano salt and pepper and whisk to combine.
  4. Place each fillet in a rectangular sheet of parchment paper that is at least 3 inches longer than the fillets on each side.
  5. Pour some of the olive oil mixture over the fish and add the tomatoes.
  6. To make the packets: fold the right side of the parchment paper over the left one and twist at the ends to hold and keep closed.
  7. Place the packets on a sheet pan and bake for 10-12 minutes.
  8. Fish can be removed from packets before serving or be served inside them.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 382Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 90mgSodium: 448mgCarbohydrates: 12gFiber: 3gSugar: 6gProtein: 42g
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Dani Conde
 

I'm a Software Developer, a Home Chef and a mom. I was born and raised in the beautiful coastal city of Rio de Janeiro, Brazil. I earned a Bachelor's degree in Marketing from Georgia State University and a bootcamp certificate for Software Development from Georgia Tech (I worked at Turner Broadcasting for 10 years before switching careers). I currently reside in Georgia with my husband and 2 kids. When I'm not working, I love to travel to the beach and cook for my family.