Baked Sea Bass with Tomatoes
*To read more about what inspired me to start this new (weekly!) blog series, click here!*
Don’t worry, after browsing through most of the recipes in these magazines, I’m sure that trend will not last for very long… Hello copious amounts of butter and heavy cream!
Despite how things may appear (looks can be deceiving), dinners at our place generally consist of pretty simple meals. Heck, if I was left to my own devices, I’d be more than happy to eat pasta every single night of the week. Pasta or tacos. Both, preferably.
Anyway, what I’m trying to say is that I’m all for lazy, throw-everything-together-in-twenty-minutes sorta meals. I get really, really excited whenever I make fast delicious food. I think we all do! And this is definitely one of those types of meals.
A last hoorah to summer, if you will. And while I know we’re “officially” in fall now, I’m still planning on enjoying summer dishes for as long as I possibly can. I haven’t quite eaten enough tomatoes, peaches, or berries just yet.
Let’s leave all that time-consuming braising and roasting for later on down the road, OK?
Instead, let’s stuff some sea bass with lemon, herbs, and shallots, throw it in the oven, and call it a day. Pair this with a fresh cherry tomato salad tossed with basil, cilantro, olive oil, and balsamic vinegar and you have dinner.
I mean, seriously, it can’t get much easier than this guys. Enjoy!
Baked Sea Bass with Tomatoes
Cherry Tomato Salad:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- small handful of fresh basil, roughly chopped
- small handful of fresh cilantro, roughly chopped
- 2 cups (1 pint) cherry (or grape) tomatoes, halved
Baked Sea Bass:
- 4 whole black or striped sea bass (1 lb each roughly), scaled and gutted, heads and tails left intact
- olive oil
- 2 tablespoons fresh lemon juice
- 1 lemon, sliced into thin rounds
- coarse sea salt
- fresh cilantro sprigs, trimmed
- 3 shallots, chopped
- In small bowl, add olive oil. Slowly whisk in balsamic vinegar. Add basil and cilantro and season with salt and pepper.
- Add halved tomatoes and toss into dressing. Set aside (can be made up to an hour or two ahead of time and kept at room temperature).
- Preheat oven to 400 degrees Fahrenheit.
- Place fish on large baking sheet. Rub skin lightly with olive oil and rub inside of fish with lemon juice and coarse salt.
- Stuff cavities with cilantro sprigs, sliced lemon rounds, and chopped shallots, dividing equally among the fish. Season outside of fish generously with salt and sprinkle with olive oil.
- Bake fish until just opaque in center (about 15 minutes-20 minutes). Transfer to platter, spoon tomato salad around the fish, and serve immediately.
Feel free to substitute with larger fish and adjust cooking time accordingly–but allow one pound of fish per serving.
Recipe adapted from August 1995 issue of Bon Appetit.All images and text © .
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Previously on Throwback Thursday…