Sea Bass Greek Style

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.

Cooking Method: Baking, Stewing

Cuisine: Greek

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 1176.4

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

sea bass fillets
flour (or as needed)
light olive oil
lemon, juiced
vegetable oil
yellow onions, chopped fine
garlic, crushed
parsley, chopped
pepper
canned tomatoes
tomato, chopped
bay leaves
rosemary
dry white wine
lemon, cut into 8 wedges

Directions

1
Preheat the oven to 350°F (175°C).
2
Pat the sea bass fillets dry and lightly dust them with flour, shaking off any excess.
3
Heat 2 tablespoons of light olive oil in a large skillet over medium-high heat.
4
Sear the sea bass fillets in the hot oil for about 1-2 minutes per side, just until golden and sealed. Remove from skillet.
5
Place the seared fillets in a large baking dish and sprinkle with the juice from one lemon. Set aside.
6
In a medium skillet, heat 3 tablespoons of vegetable oil over medium-high heat until hot.
7
Add the chopped onions, crushed garlic cloves, and chopped parsley. Sauté for 3 to 4 minutes until the onions are translucent and soft.
8
Stir in the chopped pepper and cook for another minute.
9
Transfer the onion mixture to a medium-large saucepan. Add the canned tomatoes, chopped fresh tomato, bay leaves, rosemary, and dry white wine.
10
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.
11
Pour the hot tomato sauce evenly over the sea bass fillets in the baking dish.
12
Bake in the preheated oven for 20 minutes, or until the fish is opaque and flakes easily with a fork.
13
Remove from oven and garnish with lemon wedges before serving.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 1176.4kcal

% Daily Value *
Total Fat 46.5g72%
Saturated Fat 6.9g35%
Cholesterol 0.0mg0%
Sodium 1200mg50%
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.

Read it online: https://www.chefs-mate.com/recipe/sea-bass-greek-style-3/