Roasted Sea Bass with Tomatoes and Oregano Recipe
Yield:
2
Prep Time:
quarter-hour
Cook dinner Time:
12 minutes
Whole Time:
27 minutes
This straightforward Mediterranean twist on a French Basic recipe yields tender fish fillets that cook dinner up very quickly.
Elements
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 style)
Black pepper (to style)
Directions
Pre-heat your oven at 425°F.Season the sea-bass filets with salt and pepper.In a bowl, combine olive oil, lemon juice, shallots, garlic, oregano salt and pepper and whisk to mix.Place every fillet in an oblong sheet of parchment paper that’s not less than 3 inches longer than the fillets on all sides.Pour a number of the olive oil combination over the fish and add the tomatoes.To make the packets: fold the best aspect of the parchment paper over the left one and twist on the ends to carry and maintain closed.Place the packets on a sheet pan and bake for 10-12 minutes.Fish could be faraway from packets earlier than serving or be served inside them.
Vitamin Info:
Yield: 2
Serving Measurement: 1
Quantity Per Serving:
Energy: 382Total Fats: 18gSaturated Fats: 3gTrans Fats: 0gUnsaturated Fats: 14gCholesterol: 90mgSodium: 448mgCarbohydrates: 12gFiber: 3gSugar: 6gProtein: 42g
© Dani Conde
Class: Fish & Seafood
