This elegant yet approachable dish features tender sea bass fillets baked in a robust, Mediterranean-inspired sauce. The fish is first seared to lock in moisture, then finished in the oven with a simmered mixture of canned tomatoes, fresh chopped tomatoes, onions, garlic, and white wine. Bright lemon juice and aromatic herbs like rosemary and bay leaves cut through the richness, creating a balanced flavor profile that is both savory and refreshing. It&# 226;ÂÂs an excellent choice for a special weeknight dinner or when entertaining guests who appreciate fresh seafood flavors. Simple enough for everyday cooking but sophisticated enough for dinner parties.
Sea Bass Greek Style
Description
This elegant yet approachable dish features tender sea bass fillets baked in a robust, Mediterranean-inspired sauce. The fish is first seared to lock in moisture, then finished in the oven with a simmered mixture of canned tomatoes, fresh chopped tomatoes, onions, garlic, and white wine. Bright lemon juice and aromatic herbs like rosemary and bay leaves cut through the richness, creating a balanced flavor profile that is both savory and refreshing. It&# 226;ÂÂs an excellent choice for a special weeknight dinner or when entertaining guests who appreciate fresh seafood flavors. Simple enough for everyday cooking but sophisticated enough for dinner parties.Ingredients
Directions
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Preheat the oven to 350ðF (175ðC).
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Pat the sea bass fillets dry and lightly dust them with flour, shaking off any excess.
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Heat the light olive oil in a large skillet over medium-high heat until shimmering.
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Sear the fish fillets for 1-2 minutes per side until golden brown; transfer to a large baking dish.
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Squeeze the juice from one lemon over the seared fish in the baking dish and set aside.
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In a medium skillet, heat vegetable oil over medium-high heat.
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Add the chopped onions, crushed garlic, and parsley; sauté for 3-4 minutes until onions are translucent.
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Add the pepper to the skillet and stir to combine.
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Transfer the onion mixture to a saucepan; add canned tomatoes, chopped tomato, bay leaves, rosemary, and white wine.
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Stir well and simmer on low heat for 40 minutes, allowing flavors to meld.
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Pour the simmered sauce evenly over the fish fillets in the baking dish.
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Bake uncovered for 20 minutes, or until the fish is opaque and flakes easily with a fork.
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Garnish with lemon wedges before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 795.0kcal
- % Daily Value *
- Total Fat 39.1g61%
- Saturated Fat 5.8g29%
- Cholesterol 0.0mg0%
- Sodium 20002.6mg834%
- Total Carbohydrate 87.5g30%
- Dietary Fiber 11.7g47%
- Sugars 12.2g
- Protein 13.6g28%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to avoid overcooking the fish.
Substitutions: If sea bass is unavailable, substitute with other white fish fillets such as cod, halibut, or tilapia. You can also use fresh tomatoes instead of canned if in season.
Tips: Ensure the fish is patted dry before dusting with flour to achieve a better sear. Do not skip the searing step as it adds flavor and texture.
Variations: Add a pinch of red pepper flakes for heat, or include olives and capers for a more traditional Greek taste.
Safety: Ensure the internal temperature of the fish reaches 145ðF (63ðC) for safe consumption.
