This elegant Sea Bass Greek Style dish combines tender white fish with a robust Mediterranean sauce. The fillets are first seared to lock in moisture, then baked in a flavorful mixture of canned and fresh tomatoes, dry white wine, garlic, and aromatic herbs like rosemary and bay leaves. The result is a moist, flaky fish infused with bright lemon notes and savory depth. It&# 226;ÂÂs a sophisticated yet simple weeknight dinner that feels special enough for guests. Serve with crusty bread to soak up the delicious sauce or alongside roasted vegetables for a complete meal.
Sea Bass Greek Style
Description
This elegant Sea Bass Greek Style dish combines tender white fish with a robust Mediterranean sauce. The fillets are first seared to lock in moisture, then baked in a flavorful mixture of canned and fresh tomatoes, dry white wine, garlic, and aromatic herbs like rosemary and bay leaves. The result is a moist, flaky fish infused with bright lemon notes and savory depth. It's a sophisticated yet simple weeknight dinner that feels special enough for guests. Serve with crusty bread to soak up the delicious sauce or alongside roasted vegetables for a complete meal.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 2 tablespoons of light olive oil in a large skillet over medium-high heat.
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Sear the sea bass fillets in the hot oil for about 1-2 minutes per side, just until golden and sealed. Remove from skillet.
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Place the seared fillets in a large baking dish and sprinkle with the juice from one lemon. Set aside.
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In a medium skillet, heat 3 tablespoons of vegetable oil over medium-high heat until hot.
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Add the chopped onions, crushed garlic cloves, and chopped parsley. Sauté for 3 to 4 minutes until the onions are translucent and soft.
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Stir in the chopped pepper and cook for another minute.
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Transfer the onion mixture to a medium-large saucepan. Add the canned tomatoes, chopped fresh tomato, bay leaves, rosemary, and dry white wine.
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Stir well to combine and simmer the sauce on low heat for 40 minutes, allowing the flavors to meld and the sauce to thicken slightly.
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Pour the hot tomato sauce evenly over the sea bass fillets in the baking dish.
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Bake in the preheated oven for 20 minutes, or until the fish is opaque and flakes easily with a fork.
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Remove from oven and garnish with lemon wedges before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1176.4kcal
- % Daily Value *
- Total Fat 46.5g72%
- Saturated Fat 6.9g35%
- Cholesterol 0.0mg0%
- Sodium 20033.3mg835%
- Total Carbohydrate 172.7g58%
- Dietary Fiber 41.3g166%
- Sugars 18.7g
- Protein 26.0g52%
* 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 a covered dish with a splash of water or wine to prevent drying out.
Substitutions: If sea bass is unavailable, other firm white fish like cod, halibut, or snapper work well. For a non-alcoholic version, substitute the white wine with additional fish broth or water with a splash of lemon juice.
Tips: Ensure the skillet is hot before adding the fish to get a good sear. Do not overcrowd the pan. Taste the sauce before pouring it over the fish and adjust salt and pepper if needed.
