Juicy Oven-Baked Sea Bass
Juicy oven-baked sea bass on a bed of cherry tomatoes, olives and capers, seasoned with garlic, lemon and parsley. A light Italian main course that works in a single dish.
By yumbelo · 4 servings · 35 minutes
Ingredients
- 600 g sea bass fillet
- 500 g cherry tomatoes
- 80 g black olives, pitted
- 1 tbsp capers
- 2 pc garlic cloves
- 1 pc lemon (organic)
- 1 bunch parsley
- 100 ml white wine
- 3 tbsp olive oil
- 1 tsp dried oregano
- salt
- pepper
Method
- Preheat the oven to 200 °C top and bottom heat.
- Wash and halve the cherry tomatoes. Peel the garlic cloves and slice them thinly. Chop the parsley coarsely. Wash the lemon under hot water, finely grate the zest and halve the lemon.
- Spread the tomatoes, olives, capers and garlic in a baking dish, season with 2 tbsp olive oil, oregano, salt and pepper, and precook in the oven for 10 minutes.
- Pat the sea bass fillets dry, season with salt and pepper. Take the dish out of the oven, place the fish fillets on the vegetables and pour the white wine over them.
- Brush the fillets with the remaining olive oil, grate the lemon zest over them and let the fish cook for 12 to 15 minutes until the flesh is white and slightly flaky.
- Sprinkle the fish with half of the parsley, place the lemon halves alongside and serve the dish directly in the baking dish.