Oven Roasted Sea Bass with Cherry Tomatoes
A delicious and easy-to-make oven roasted sea bass with cherry tomatoes, perfect for a high-protein seafood dinner.
Equipment
- 1 baking dish large enough to fit the fillets snugly
- 1 small mixing bowl
- 1 measuring spoons
Ingredients
Main Ingredients
- 4 sea bass fillets
- 2 cups cherry tomatoes halved
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 lemon juiced
- 1 tsp fresh thyme leaves
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 400°F. Prepare a large baking dish by lightly greasing it with olive oil.
- Rinse the sea bass fillets under cold water and pat them dry with paper towels. Season each fillet with salt and pepper on both sides.
- Halve the cherry tomatoes and set them aside. In a small bowl, mix olive oil, minced garlic, lemon juice, and thyme leaves.
- Place the sea bass fillets in the prepared baking dish, skin side down. Drizzle the olive oil mixture over the fillets, ensuring they are well coated. Scatter the cherry tomatoes around the fish in the dish.
Cooking
- Place the baking dish in the preheated oven and roast for 20-25 minutes, or until the sea bass flakes easily with a fork.
Serving
- Remove the dish from the oven and garnish with freshly chopped parsley before serving. Serve immediately with the roasted tomatoes and any juices from the dish.
Storage
- Allow any leftovers to cool completely before storing in an airtight container. Refrigerate for up to 2 days. Reheat gently in the oven or enjoy cold.
Notes
Pro Tips: Preheat the oven and ensure the fish is dry for a crispy texture. Ingredient Substitutions: Cod or haddock can replace sea bass. How to Serve: Pair with a light salad or roasted vegetables. Storage & Freshness: Store leftovers in an airtight container in the fridge. Make-Ahead Tips: Prep the fish and tomatoes in advance and store in the fridge until ready to roast.