How To Make Baked Italian Sea Bass At Home

A healthy and tasty dish, the baked Italian Sea Bass is a quick fix supper item that can be made anytime. It is an extremely flavorful dish and the oven roasted fish is simply delicious. So, without wasting time, try this lovely recipe at home.

Here’s The Recipe For Baked Italian Sea Bass:

Baked Italian Sea Bass

Preparation Time: 5 Minutes
Cooking Time: 25 Minutes
Servings: 2

Ingredients:

Sea Bass: 2 pieces
Canned Roasted peppers: 290 grams
Garlic: 4 cloves
Kalamata or black olives: 15 pieces
Onion: 1 piece
Lemon wedges: 3 pieces
Olive oil: 1 tablespoon
Toasted pine nuts: 25 grams
Chopped parsley leaves: 25 grams
Salt: to taste
Black pepper: 1 teaspoon

Method Of Preparation:

Step 1

Take a pan and heat some olive oil. Add thinly sliced onions to the hot oil. Fry until it becomes pink and soft. Drain the excess liquid from the canned peppers. Tip in roasted peppers into the pan. Sprinkle some salt and black pepper according to taste and saute for 2 minutes. Switch off the flame and keep aside.

Step 2

Pre-heat the oven to 180 degree Celsius and keep it ready.

Step 3

Mix in unpeeled garlic cloves to the vegetable mixture prepared earlier. Add the lemon wedges and toss everything together.

Step 4

Wash and clean the sea bass thoroughly. Season it with salt and pepper. Place it on a baking tray and brush some olive oil over it. Now spread the vegetable mixture over it and drizzle some more oil over it. Put the tray in the oven and allow it to roast for 15 minutes.

Step 5

Cut the olives into halves. Mix the olives and the toasted pine nuts into the vegetable mixture spread over the fish. Put it back in the oven and let it bake for 5 more minutes. By this time, the sea bass will be cooked to perfection. Remove it from the oven and sprinkle fresh lime juice over it. Scatter a handful of roughly chopped parsley leaves on top and serve hot.

Step 6

This wonderfully baked Italian Sea Bass can be served with a fresh Italian Garden salad made with lettuce, cucumber, capsicum and onions. Drizzle some olive oil over it, mix in salt, black pepper and a little bit of vinegar to complete the seasoning for the salad.



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