Roasted Sea Bass With Warm Tomato Dressing
Updated Oct. 12, 2023
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons extra-virgin olive oil
- 1whole sea bass, about 2¼ pounds, gutted
- Salt and freshly ground black pepper
- 1large clove garlic, sliced
- 3large sprigs fresh thyme or ¾ teaspoon dried thyme
- 1small onion, chopped fine
- 3ripe plum tomatoes, chopped fine
Nutritional analysis per serving (2 servings)
719 calories; 31 grams fat; 6 grams saturated fat; 17 grams monounsaturated fat; 6 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 96 grams protein; 1555 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 500 degrees. Spread two tablespoons of the oil in a shallow baking dish large enough to hold the fish.
- Step 2
Pat the fish dry on paper towels. Roll it in the oil in the dish to coat it on both sides. Season the fish inside and out with salt and pepper. Tuck a few slices of the garlic and two sprigs of the thyme in the cavity of the fish. If fresh thyme is unavailable, sprinkle in one-half teaspoon of the dried thyme.
- Step 3
Place the fish in the oven and roast uncovered about 25 minutes, until the flesh can be lifted from the bone with the point of a knife and has turned opaque. Transfer the fish to a serving platter.
- Step 4
Heat the remaining olive oil in a small saucepan until it is quite hot. Drop in the remaining garlic and remove from the heat. Add the onion, tomatoes and remaining thyme. Stir. Season sauce with salt and pepper.
- Step 5
Remove the skin from the top of the fish, lift off the top fillet and serve. Turn the fish over and remove the skin and the bottom fillet in the same manner. Spoon the warm sauce over each portion of the fish.
Private Notes
Comments
Excellent! Used a Chilean sea bass filet weighing about 1lb for 2. Baked skin side up. At 500 degrees, flesh opaque in 13 minutes. For the sauce, sauteed the garlic slices and onion for a minute before adding the remaining ingredients and removing from the burner. Easy and delicious.
Good, but cook the onion well and before adding the tomato
When I use 1lb of seabass, I only need to cook for 15 mins for perfect texture. The warm tomato dressing is a perfect complement to this dish.
Definitely cook the onions with the garlic before adding the tomatoes. The raw onions will ruin the sauce: very bitter.
Excellent! Used a Chilean sea bass filet weighing about 1lb for 2. Baked skin side up. At 500 degrees, flesh opaque in 13 minutes. For the sauce, sauteed the garlic slices and onion for a minute before adding the remaining ingredients and removing from the burner. Easy and delicious.
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