Baked Sea Bass with Tomatoes
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This simple Baked Sea Bass with Tomatoes is the epitome of fast, healthy, delicious, and elegant dinner faire! This dish can requires very few ingredients and can be put on the table in less than 30 minutes.
You’ll need whole sea bass for this recipe. The filling is a simple combination of lemon, herbs, and shallots. For serving, I recommend pairing this with as simple cherry tomato salad tossed with basil, cilantro, and a balsamic viniagrette!
This dish would be wonderful alongside crusty sourdough bread or roasted fingerling potatoes.
Baked Sea Bass with Tomatoes
This baked sea bass with herbs, shallots, and lemon is healthy, easy, and can be put on the table in less than 30 minutes. It is served with a simple cherry (or grape) tomato herb salad!
Ingredients
Cherry Tomato Salad:
- 2 tablespoons (30 mL) balsamic vinegar
- 2 tablespoons (30 mL) extra virgin olive oil
- handful fresh basil leaves roughly chopped
- handful fresh cilantro leaves roughly chopped
- 2 cups (1 pint) cherry or grape tomatoes halved
- kosher salt
- freshly ground black pepper
Baked Sea Bass:
- 4 whole black or striped sea bass (roughly 1 lb each) scaled and gutted, heads and tails left intact
- extra virgin olive oil
- 2 tablespoons fresh lemon juice
- kosher salt
- freshly ground black pepper
- 1 whole lemon sliced into thin rounds
- 2-3 shallots thinly sliced
- fresh cilantro sprigs
Instructions
- Prepare Salad: Place the balsamic vinegar in a medium mixing bowl. Slowly pour in the olive oil, whisking continuously until a broken emulsion forms. Add the basil, cilantro, and season to taste with salt and pepper. Add the halved tomatoes to the bowl and toss to coat. Allow to marinate as you prepare the fish.
- Prepare Baked Sea Bass: Preheat oven to 400°F (205°C) with a rack in the center position. Line a half sheet pan with foil and place the fish on top. Rub the skin lightly with olive oil. Rub the inside of the fish with the lemon juice and season on all sides with salt and pepper.
- Stuff the cavities with the sliced lemon rounds, sliced shallot, and cilantro sprigs. Bake the fish until just opaque in the center roughly 15 minutes to 25, depending on their size. Transfer to platter, spoon the tomato salad around the fish, and serve immediately.
Tips for Success:
- Feel free to substitute with larger fish and adjust cooking time accordingly–but allow one pound of fish per serving.
Serving: 1serving, Calories: 164kcal, Carbohydrates: 10g, Protein: 8g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 9g, Cholesterol: 13mg, Sodium: 321mg, Fiber: 2g, Sugar: 4g
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12 Comments on “Baked Sea Bass with Tomatoes”
This dish is gorgeous, and I’m sure it tastes just as good. I am absolutely loving this throwback series you are doing!
So, so glad that you’re enjoying it! 🙂 I am too! Thanks Nora!
Probably the pretties presentation ever… so effortless, I love it!
Thank you SO much Laurie! 🙂
gorgeous pics! I would love to have a nice crusty baguette in one hand and a fork in another and enjoy this fish dish. mmmmmm…..good! colorful and tasty!
Thanks so much Tahny! Yes–a good crusty bread is a must 🙂
Gorgeous! Totally admire that you took down the whole fish–I feel like I”m watching chopped AND I want to come over for dinner!
HA! I don’t know about that, but thank you! I think I would freak out if I were ever on that show. If you do end up trying this, ask the fish monger to scale and gut the fish for you, it saves a lot of time and hassle (and mess..haha). So glad you visited! Off to check out your blog…
Did Connor like this!?
Yes! It was very light and healthy–I think he could have probably eaten three fish, instead of just the one, but oh well 😉
Not gonna lie, those fish with their creepy looking eyes are intimidating! With that said, this also looks like an incredible meal and so elegant! I cannot believe you where brave enough to cook the whole fish. Not sure I could do that, but I do love how quick and easy this is and how summery! It is still summer after all!
HAHA! Don’t worry, they don’t bite…anymore. Thanks so much Tieghan! It really is super easy and simple. Not scary at all 🙂