Roasted Sea Bass with Tomatoes and Oregano Recipe

Roasted Sea Bass with Tomatoes and Oregano Recipe


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.

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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

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