This Sea Bass Greek Style recipe combines delicate white fish with a robust, aromatic sauce. The sea bass fillets are first seared to seal in moisture, then bathed in a simmered mixture of canned tomatoes, fresh herbs, garlic, and dry white wine. The result is a tender, flaky fish with a savory, slightly tangy flavor profile characteristic of Mediterranean cuisine. The addition of bay leaves, rosemary, and parsley adds depth and freshness. Perfect for a weeknight dinner that feels special yet remains simple to prepare, this dish pairs beautifully with rice, crusty bread, or roasted vegetables. It serves eight, making it ideal for family gatherings or dinner parties where you want to impress with minimal fuss.
Sea Bass Greek Style
Description
This Sea Bass Greek Style recipe combines delicate white fish with a robust, aromatic sauce. The sea bass fillets are first seared to seal in moisture, then bathed in a simmered mixture of canned tomatoes, fresh herbs, garlic, and dry white wine. The result is a tender, flaky fish with a savory, slightly tangy flavor profile characteristic of Mediterranean cuisine. Perfect for a weeknight dinner that feels special yet remains simple to prepare, this dish pairs beautifully with rice, crusty bread, or roasted vegetables.Ingredients
Directions
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Preheat the oven to 350ðF (175ðC).
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Pat the sea bass fillets dry and dust them lightly 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 floured fillets in the skillet for about 1-2 minutes per side until golden brown and sealed.
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Transfer the seared fillets to a large baking dish and sprinkle with the juice of one lemon. Set aside.
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In a medium skillet, heat 3 tablespoons of vegetable oil over medium-high heat.
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Add the finely chopped yellow onions, crushed garlic cloves, and chopped parsley.
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Sauté the vegetable mixture for 3 to 4 minutes, stirring frequently, until the onions are translucent and soft.
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Stir in the pepper.
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Transfer the sautéed vegetable mixture to a medium-large saucepan.
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Add the canned tomatoes, chopped fresh tomato, bay leaves, rosemary, and dry white wine to the saucepan.
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Stir the ingredients together thoroughly and bring to a gentle simmer.
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Reduce heat to low and let the sauce simmer for 40 minutes, stirring occasionally, to allow flavors to meld.
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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 the 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 3 days. Reheat gently in the oven or microwave to prevent the fish from drying out.
Substitutions: If sea bass is unavailable, other firm white fish such as cod, halibut, or tilapia work well. You can substitute dry white wine with vegetable broth if you prefer an alcohol-free version.
Tips: Ensure the oil is hot before adding the fish to get a good sear. Do not overcrowd the pan when searing; cook in batches if necessary. Adjust the amount of pepper to your taste preference for heat.
