Ingredients for Garden Roasted Sea Bass
- Sea Bass
- Tomatoes
- 1/2 cup sliced cucumbers
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- Red Pepper
- 2 tablespoons butter
- 1/4 cup chopped fresh parsley
- White Wine
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried marjoram
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How to Make Garden Roasted Sea Bass
- Preheat your oven to 375°F (190°C).
- Lightly grease a baking dish (approximately 9x13 inches) with 1 tablespoon of olive oil.
- Place 2 (6-ounce) sea bass fillets or steaks in the prepared dish. Season generously with salt and freshly ground black pepper.
- Arrange 1 cup of sliced tomatoes and 1/2 cup of sliced cucumbers on top of the fish.
- In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add 1/2 cup of chopped onion, 1/2 cup of chopped green bell pepper, and 2 cloves of minced garlic. Cook until the vegetables are softened, about 5-7 minutes, but not browned.
- Remove the saucepan from the heat and stir in 1/4 cup of chopped fresh parsley, 1/4 cup of dry white wine, 2 tablespoons of fresh lemon juice, and 1 teaspoon of dried marjoram.
- Spoon the vegetable mixture evenly over the fish and vegetables in the baking dish.
- Bake for 25-30 minutes, or until the fish is cooked through and flakes easily with a fork. Internal temperature should reach 145°F (63°C).
- Serve immediately over a bed of cooked wild rice. Garnish with extra parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
14g
Fat
24g
Carbs
2g
