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Baked sea bass with vegetables recipe

Baked sea bass with vegetables recipe

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A fragrant summer meal, this oven baked sea bass with vegetables is simple and easy to prepare. Use courgette instead of aubergine, if desired.

32 people made this

IngredientsServes: 4

  • 4 (150g) fillets sea bass
  • 4 small aubergines
  • 6 plum tomatoes
  • 5 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • salt and pepper to taste

MethodPrep:5min ›Cook:40min ›Ready in:45min

  1. Preheat the oven to 200 C / Gas 6.
  2. Chop 5 tomatoes, then slice the last tomato into rounds. If your aubergines are small, slice in half; if they're larger, slice into 1cm rounds. Combine olive oil with oregano, salt, pepper and basil in a large mixing bowl. Add vegetables to this bowl and cover thoroughly with the oil and herb mixture.
  3. Line a baking dish with foil, with enough foil so that it hangs over the sides of the dish. Place the fish in the centre. Arrange the vegetables on either side of the fish, layer tomato slices on top. Raise and fold foil edges, making sides, so that the fish bakes in the vegetable juices.
  4. Bake for 35 to 40 minutes, or until fish flakes easily with a fork and the aubergine is tender.

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Reviews & ratingsAverage global rating:(2)


Yeah, I know that I've shared a couple of fish recipes in the past, but I couldn't resist sharing this particular sea bass with mixed vegetables recipe with you today. Since it is the first day of December, I consider it thoughtful to welcome you into this new month with a special nutritious delicacy that will wow your taste-bud.

Despite having shared some fish recipes such as oven roasted croaker fish , roasted salmon with vegetables , spicy grilled croaker fish , roasted pangasius fish to name but a few - the thought of making this sea bass with mixed vegetables was just irresistible as I knew the outcome was going to be amazing! I believe this is also among my favourite fish dishes as it is tasty, tender, flavourful and packed with nutritious vegetables such as parsnip, onion, pointed sweet pepper, tomatoes and dill.

Let me quickly highlight that the addition of some pomegranate seeds was just the icing on the cake as these cutie seeds catapulted the aroma to the next level. Well, I don't need to preach to you to compliment this sea bass recipe with some pomegranate seeds just a trial by you will justify my action.
But not to worry, whether you seal up the flavour with some pomegranate seeds or not, you surely will not be disappointed! Mark my word!
I can assure you that this sea bass with mixed vegetables dish is so yummilicious and it turned out to be everything I wished for in a fish dish.

Yummilicious! Sweetilicious!! Delicious. and Tender-licious :D
This sea bass came out so well and I believe the key is making some slits on it so that that the marinade can easily permeate into it. Yep, slitting the fish just allows the ingredients to evenly penetrate into the fish while being cooked.

But just be cautious to use the right amount of ingredients so as to get the best of this fish. You just need to add the right quantity of ingredients in other to get the finished product right and nothing more than that. I'll pause at this point and allow you to go, prepare and enjoy this warm, delectable dish for yourself.

Baked sea bass with vegetables recipe - Recipes

I thought I knew my white fish -- cod, sole, halibut, tilapia, etc. That is, until a couple of months ago when I met California white sea bass. Now nothing else seems as worthy. OK, except for the halibut I bought recently. That was amazing.

What makes California White Sea Bass so good? It's a satisfyingly thick, meaty fish with a pure, mild flavor. It's ideal for baking, pan searing, and grilling since it won't fall apart and can withstand all types of chunky salsas that are tossed on top of it.

Like I did with the halibut, I bought my California White Sea Bass from Tommy Gomes at Catalina Offshore Products in San Diego, purveyor of fine, fresh, locally caught seafood. If you don't live in San Diego or along the West Coast, consider shopping online for California White Sea Bass. And don't feel guilty about eating it: The Monterey Bay Aquarium Seafood Watch lists it as a "best choice" fish.

There may be other perfectly tasty whitefish out there I haven't met yet, but I don't care. My California White Sea Bass and me, we're getting along just fine.

Baked Sea Bass with Minted Zucchini, Corn and Tomatoes

Baked Sea Bass with Minted Zucchini, Corn & Tomatoes Recipe Ingredients

1 pound California white sea bass (or other sea bass), cut into 4 equal pieces

A generous sprinkling of salt and black pepper

1 large sweet onion, thinly sliced

1 medium zucchini, sliced into half moons

1 large ear of sweet corn, kernels cut off

1 cup cherry tomatoes, halved

The zest and juice of 1 lemon

Several shakes of salt and freshly ground black pepper

1/4 cup chopped fresh mint leaves, plus a few for garnish

Serve with lemon wedges and extra virgin olive oil.

1. Preheat oven to 425 F. Rub 1/2 tablespoon olive oil on the inside of a baking dish. Sprinkle fish with salt and black pepper, and place in the dish drizzle with remaining 1/2 tablespoon olive oil. Bake for 18 to 20 minutes. Test for doneness with a fork the meat should be opaque. If it's not, then cook for another 3 to 5 minutes and check again.

2. To cook the vegetables, warm olive oil in a large skillet over medium-low heat. Add onions and saute 8 to 10 minutes or until translucent and browned in spots. Add the zucchini and cook for 5 minutes, stirring occasionally until just softened and a few brown spots appear. Add the corn and cook 3 minutes until just softened. Add the tomatoes, lemon juice and zest, and salt and pepper. Cook for 2 minutes. Remove from heat, and stir in the fresh mint. Divide the vegetables evenly among four plates, and top each with a sea bass filet. Lightly drizzle each filet with a little extra virgin olive oil, and garnish with fresh mint. Serve with lemon wedges.

How to bake sea bass in the oven

First, prepare your fish fillets. Make sure they are completely thawed and dry. This is what corvina sea bass fillet looks like:

Preheat oven to 400 F.
Then, prepare 4 separate foil pieces (large enough to completely cover each fish fillet, when folded). Place equal portions of asparagus (ends trimmed) in the center of each foil. Season asparagus with salt.

Next, place each sea bass fish fillet on top of asparagus, season lightly with salt.

Add 1 tablespoon basil pesto over each fish fillet and spread it over the top.

Add sun-dried tomatoes (chopped) on top of pesto.

Wrap the foil ends over the top of the sea bass to completely enclose it but do not wrap too tightly or too close to the fish – leave some space.

Place foil-wrapped sea bass fish fillets on a baking sheet. Bake for 20 minutes at 400 F until the fish is cooked through and flaky. Could be ready in 15 minutes depending on your oven and the thickness of fillet. Unwrap the fish, when done:

This is what the baked sea bass looks like when it’s done. I ate my portion right out of the foil (yes, I have no manners or patience when I am hungry). Alternatively, you can be more civil than me and transfer each fish fillet + veggies to a plate and serve:

Tamarind and Thyme

One more week and then all the hysteria at work will come to a head and it’ll all be over. Stupid deadlines. In the meantime, yet another recipe that I’ve been storing for a rainy day. This one satisfies one of my new year’s resolutions: to eat more fish. I don’t take advantage of my local fishmonger enough and to correct this, that day, I stepped in and bought two individual portion-sized sea bass, cleaned and ready to cook.

Only, of course, I had no idea what to do with them I’m quite clueless and intimidated when it comes to fish. Growing up, my mother fried fish often but frying and the eventual stink were just not needed in our tiny flat. But I’ve recently realised that the oven is a great place for a fishy to sit before dinner. A look around the BBC Good Food website came up with this recipe of baked sea bass with roasted vegetables though I’ve simplified things a bit. The original had you whizz up half the vegetables with vinegar and nuts to make a romesco sauce but I just incorporated some of the ingredients straight into the roasting tin. It’s easier! And the roasting really improves the flavour of tasteless winter vegetables. Yes, I know we should all be shopping seasonally but sometimes you just need a tomato. And a red pepper.

Baked Sea Bass with Roasted Vegetables
adapted from a BBC Good Food magazine recipe.
serves 2.

2 sea bass, of individual portion size, cleaned and left whole
1/2 a lemon, thinly sliced
2 large red peppers
1 large red onion
5 small tomatoes
4 garlic cloves, unpeeled
1 tsp dried thyme
salt and freshly ground black pepper
3 tbsps olive oil
a handful of toasted hazelnuts

Preheat your oven to 220C.

Clean and trim the red peppers and cut into large chunks. Peel and trim the red onion and cut into thin wedges. Cut the tomatoes in half around their equators. Toss all these vegetables and the garlic cloves into a roasting tray and sprinkle with salt and freshly ground black pepper and 2 tbsps of olive oil. Place in the oven to roast for 25 minutes.

Meanwhile, prepare the fish. Slash the skin of the fish about 3-4 times each side. Stuff the sliced lemon into their cleaned bellies too.

After the first 25 minutes, take the tray out of the oven and sprinkled over 1/2 the thyme onto the vegetables. Lay the fish on top of the roasting vegetables, sprinkle over the remainder of the thyme and then drizzle over the remaining olive oil. Put back in the oven and continue roasting for 20 minutes.

Roughly chop the roasted hazelnuts.

Take out the roasting tray, plate the fish, sprinkle the hazelnuts over the roasted vegetables, and then plate them too alongside the fish. Serve.

Chilean Sea Bass with Beurre Blanc

This Chilean sea bass with beurre blanc is served with seared scallops, fingerling potatoes, and sugar snap peas for a filling and beautiful dinner. If you’re looking to create an upscale dinner, this sea bass with scallops and beurre blanc is absolutely the way to go.

I had the pleasure of shooting a beautiful pescatarian restaurant while living in New York City, and I was so inspired by all of the dishes.

For this recipe, I channeled the inspiration from the restaurant into an incredible and flavorful dinner. I don’t often buy Chilean Sea Bass (also known as Antarctic Toothfish). Regardless of what you call it, this fish is oh-so-buttery and so delicious.

A beurre blanc sauce is created using a flat whisk. The whisk is great for allowing you to evenly incorporate the ingredients in the sauce pan, regardless of the shape of your pan. The long handle also keeps your hands out of the heat. I added a touch of cayenne powder because the sauce is quite rich. The hint of spice brings it back down to earth a bit.

How to Make this Chilean Sea Bass with Beurre Blanc:

First. start by preparing the vegetables. Boil the potatoes until they are just about ready to be drained. Add the sugar snap peas for a quick boil and then drain both.

Next, prepare the beurre blanc recipe. You need a fine mesh sieve or cheese cloth for this, so be sure to have it ready. Start by cooking shallots, vinegar, white wine, and black peppercorns in a small saucepan and bring to a boil. Once boiling, add the butter, one cube at a time, whisking after each addition. Continue adding the butter and whisking until the sauce is velvety and smooth. Strain through a fine mesh sieve and keep warm.

From there, cook the fish first and rest it. Next, cook the scallops.

To assemble the fish, arrange the halved potatoes and cut sugar snap peas on a plate and spoon the beurre blanc over. Arrange the scallops on the potatoes and place the sea bass on top. Place a few pieces of microgreens on the dish and spoon more beurre blanc over, if you like.

Looking for more seafood recipes? Check my archives!

If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, tag me on Instagram so I can feature you in my feed!

Baked sea bass

It is a light and very healthy recipe, simple and fast. Now is the season for sea bass, a very good white fish. In this case I also put some mushrooms that I had in the fridge. The same recipe with very rich hake too.

Ingredients: for 2

1 corvina or 2 (depends on the size)
1 onion
1 large potato
1 lemon
50 ml. olive acceptance
150 ml. white wine
75 ml sweet wine
1 clove garlic
Parsley, thyme and salt


Peel the potato and cut it into slices. Cut the onion into julienne strips.

So to reduce the time I put it in a silicone case with a splash of oil in the microwave. I hope it's done a bit this way, it won't take that long in the oven and I'll be able to put the fish at once.

When it is half done I take it out and arrange it on a baking tray.

Wash the sea bass and salt it and place 2 lemon slices. Preheat the oven to 185 degrees up and down

In the blender, mix: the juice of half a lemon, garlic, oil, white wine, salt, thyme and parsley. We grind well and pour it over the fish and potatoes.

Now we put it in the oven, the time depends on each oven and the size of the fish, mine took 45 minutes.

What is Sea Bass?

Sea bass are fish that live in the western portion of the Atlantic Ocean. They are found from Cape Cod to Florida and have become a popular ocean fish. Interestingly, Chilean sea bass are not truly bass. Instead, they bear the name bass to help make them more recognizable and marketable. They can be cooked in a variety of ways.

Some of the Chilean sea bass are caught off the coast of Chile, but many of the fish are caught in other areas. The demand for this type of fish tends to be high, which means the price of Chilean sea bass can be higher than the cost of other fish. The taste of the fish is one of the reasons that it is in high demand.

Baked Salmon in Foil

Enjoy this easy baked salmon recipe as dinner on your busy weeknights or weekends. It simply bakes right in the foil packet and is effortless requiring zero clean up. Among so many easy baked fish recipes, this one is dead simple yet very delicious and good for you! So, let’s check out the recipe below.

Preparation Time Cook Time Total Time
15 minutes 25 minutes 40 minutes

Ingredients required for making Baked Salmon in Foil Recipe:

This recipe from our easy baked fish recipes requires the following few ingredients.

Required Ingredients Quantity of the Ingredients
Salmon fillets 4 (5 ounces each)
Chopped tomatoes 3
Chopped shallots 2
Olive oil 2 teaspoons plus 2 tablespoons
Salt and black pepper As per preference
Fresh lemon juice 2 tablespoons
Dried oregano 1 teaspoon
Dried thyme 1 teaspoon

Instructions for preparing Baked Salmon in Foil:

Follow the steps below to prepare this Baked Salmon in Foil recipe.

First, preheat the oven to 400 degrees Fahrenheit.

In a medium bowl add the tomatoes, shallots, oregano, thyme, lemon juice, 2 tablespoons of oil, salt, and pepper. Stir them in the bowl to blend. Take the salmon fillets and sprinkle them with 2 teaspoons of olive oil, salt, and pepper.

Atop a sheet of foil, place a salmon fillet with oiled side down. Form a spiral shape by wrapping the ends of the foil. Spread the tomato mixture on the salmon. Then fold the sides of the foil over the fish and make sure to cover completely. Now seal them closed.

Take a heavy large baking sheet and place the foil packet on it. Repeat the steps to individually wrap the remaining salmon fillets in foil and place them on the baking sheet.

Bake about 25 minutes until the salmon is almost cooked through. After the baking, transfer the foil packets into plates using a large spatula. Finally, serve and enjoy!

Recipe Notes:

  • One major rule of baking salmon in foil is not to overcook the fish. It is better to take it out when it is almost done but not fully done at its thickest portion.
  • Salmon dries out when reheated, so better to enjoy it the day it’s made.

Baked Mediterranean Sea Bass

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Hey everyone! I'm Cody. Great to see you enjoying my recipes and food travel posts. Hope you are enjoying your time here, and if you want to learn more about me click my pic and it'll shoot you right over to the About page.