Roasted Sea Bass with Tomatoes and Oregano Recipe

Roasted Sea Bass with Tomatoes and Oregano Recipe

Roasted Sea Bass with Tomatoes and Oregano Recipe


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.



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)

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

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