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
Pre-heat your oven at 425°F.Season the sea-bass filets with salt and pepper.In a bowl, mix olive oil, lemon juice, shallots, garlic, oregano salt and pepper and whisk to combine.Place each fillet in a rectangular sheet of parchment paper that is at least 3 inches longer than the fillets on each side.Pour some of the olive oil mixture over the fish and add the tomatoes.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.Place the packets on a sheet pan and bake for 10-12 minutes.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
© Dani Conde
Category: Fish & Seafood
