Turkish · Dinner
Baked Sea Bass with Vegetables (Low-Chol)
Sea bass fillet baked over tomato, bell pepper, zucchini and onion with garlic and oregano in the Turkish firinda balik style. The vegetables soften and lightly caramelize alongside the fish, finished with olive oil, lemon and parsley, requiring no butter or cream.
$8
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
385Calories
40gProtein
18.8gFat
16.9gCarbs
8.2gSugar
4.8gFiber
660mgSodium
55mgChol
3.2gSat Fat
1150mgPotassium
90mgCalcium
2.4mgIron
3.6mcgVitamin B12
92mgVitamin C
low-cholesterol
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
low-chol
Instructions
1
Prep
Heat oven to 400°F (200°C) and lightly oil a small baking dish. Pat sea bass fillet dry with paper towel.
2
Layer tomato, bell pepper, zucchini, onion and garlic in baking dish, drizzle with half the olive oil, season with oregano, salt and black pepper.
3
Bake at 400°F (200°C) for 12 minutes until vegetables soften and release juices. Lay sea bass fillet skin-up on vegetables, top with lemon slices, drizzle remaining olive oil.
4
Bake at 400°F (200°C) for 15–18 minutes until fish flakes easily and flesh turns opaque throughout.
5
Plate
Transfer fish and vegetables to plate, spoon pan juices over top, finish with lemon squeeze and parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g sea bass fillet, skin on
- 22 small tomato
- 11 bell pepper
- 11 small zucchini
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 11 lemon
- 1/2 tsp1/2 tsp dried oregano
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp2 tbsp parsley
