The assertive flavors of capers, garlic, and sun-dried tomatoes make this 15-minute dish an ideal choice if you’re craving the sunny flavors of the Mediterranean. If you want to add a little heat, sprinkle a few crushed red pepper flakes into the food processor before blending the ingredients together.
Mediterranean-Style Sea Bass
Servings
6 Servings
Ingredients
- 3 tablespoons capers drained
- 8 oil-packed sun-dried tomato slices plus 3 tablespoons of the oil
- 4 scallions white parts only
- 2 garlic cloves peeled
- Kosher salt and freshly ground pepper
- 6 sea bass fillets about 6 ounces each, skin removed
Instructions
- Combine the capers, sun-dried tomatoes and their oil, the scallions, and garlic in the bowl of a food processor and process until a paste forms, about 1 minute. Season to taste with salt and pepper.
- Place the fillets in a single layer in a baking dish. Using the back of a spoon, rub the paste all over the tops of the fillets. The fish can be covered and refrigerated at this point for a few hours.
- Preheat the oven to 400°F. Cover the dish with aluminum foil and bake for about 12 minutes, until the fish flakes apart when pricked with a fork.
Delicious and easy to make. I substituted cod for the seabass.
Can you use this receipe for Salmon
Don’t buy Chilean Sea Bass. It’s been overfished and is in danger of extinction.
I plan to make this for Sukkot. We are vfish eating vegetarians living in Israel. Variety is important for us. I received your cookbook from my daughter who lives in the States. I prepared a chicken, olive and sudried tomatoe dish for my son and his family who are meat eaters. It was a huge success. Thank you.
This looks simple and not too fattening. I love good fish recipes
Classic flavors and the ones for me. Capers, sun dried tomatoes and fish. YUM.
this recipe is right up my alley. I will be making this for Rosh Hashannah, but most likely before as well. YUM!