Baked Sea Bass with Tomatoes
*To read more about what inspired me to start this new (weekly!) blog series, click here!*
After stuffing my face (and yours!) with ice cream and pancakes for the past two weeks, I thought it was only appropriate that I share some lighter fare on this week’s TBT post.
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
Ingredients
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
- salt
- pepper
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
- pepper
- fresh cilantro sprigs, trimmed
- 3 shallots, chopped
Instructions
- 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.
Notes
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.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 164 Total Fat: 11g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 13mg Sodium: 321mg Carbohydrates: 10g Fiber: 2g Sugar: 4g Protein: 8g
Previously on Throwback Thursday…
- Saffron Cardamom Ice Cream [Gourmet, August 1993]
- Silver Dollar Pancakes + Blackberry Syrup [Gourmet, September 1990]
- Burnt Sugar Ice Cream with Chocolate Bits [Gourmet, November 1987]
- Thai Eggplant Rounds [Gourmet, June 1994]
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 🙂
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 😉
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…
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 🙂
Probably the pretties presentation ever… so effortless, I love it!
Thank you SO much Laurie! 🙂
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!