Turkish · Dinner
Baked Sea Bass with Vegetables
Sea bass fillet baked over Turkish-style vegetables—tomato, bell pepper, zucchini, onion and garlic—in olive oil, lemon and oregano. The fish steams gently atop the softened vegetables, finishing flaky and moist with bright, herbaceous pan juices underneath.
$9
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
392Calories
38.9gProtein
19.9gFat
16.8gCarbs
8.2gSugar
4.6gFiber
720mgSodium
99mgChol
3.1gSat Fat
1180mgPotassium
95mgCalcium
2.6mgIron
1.4mcgVitamin B12
85mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
mediterranean
all-time-classics
gluten-free
low-calorie
Instructions
1
Preheat oven to 400°F (200°C). Slice tomato, bell pepper, zucchini, onion and garlic thinly so they cook through evenly with the fish.
2
Toss tomato, bell pepper, zucchini, onion and garlic with half the olive oil, salt and pepper in a small baking dish. Spread into an even layer and bake 10 minutes at 400°F until tomato softens and releases juice.
3
Lay sea bass fillet on vegetables. Season with remaining salt and pepper, drizzle with remaining olive oil, lemon juice and oregano. Bake at 400°F for 12–15 minutes until fish flakes easily and turns opaque throughout.
4
Transfer sea bass and vegetables to a plate, spoon pan juices over top and scatter with chopped parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g sea bass fillet
- 22 small tomato
- 11 bell pepper
- 11 small zucchini
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp lemon juice
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 4 sprigs4 sprigs fresh parsley
