Baked Sea Bass with Vegetables recipe

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Ingredients

5 tablespoons olive oil
1 tablespoon dried oregano
1 tablespoon dried basil
salt and ground black pepper to taste
4 small eggplants, sliced
5 Roma tomatoes, diced
4 (3 ounce) fillets sea bass
1 Roma tomato, sliced

Nutrition Info

359.2 calories
carbohydrate: 29.5 g
cholesterol: 35.1 mg
fat: 19.8 g
fiber: 15.1 g
protein: 21.3 g
saturatedFat: 3 g
servingSize: -
sodium: 115.2 mg
sugar: 13.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil so that it hangs over the sides of the dish.

  2. Combine olive oil, oregano, basil, salt, and pepper in a large mixing bowl. Add eggplant and diced tomatoes and stir to coat thoroughly with the oil mixture.

  3. Place sea bass in the center of the prepared baking dish and arrange vegetables on either side of the fish, layering sliced tomatoes on top. Raise and fold aluminum foil edges so that the fish bakes in the vegetable juice.

  4. Bake in the preheated oven until fish flakes easily with a fork and eggplant is tender, 35 to 40 minutes.

Recipe Yield

4 servings

Recipe Note

This oven-baked sea bass with tomatoes and eggplant is very simple and easy to prepare. Use zucchini instead of eggplant, if desired.

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