Introduction: Roasted Sea Bass Medley
More by the author:
About: ♫ Basking in sunshine ☼, creating new dishes... growing zucchini and swimming with fishes. Rattlesnake hunting the desert in Spring; these are are a few of my favorites things. When the wind flies, when the p…
The abundance and variety of fresh fish is just one of many perks we enjoy in coastal Baja, California.
Black Sea Bass ranks high on of our list of all time favorites (and it roasts beautifully), but you can substitute other firm fish steaks such as salmon or halibut in this recipe.
Sun dried tomatoes, fresh zucchini, baguette chunks and herbs are also roasted together in this healthy and flavorful Mediterranean-style medley.
I hope your family enjoys it as much as mine does!
Black Sea Bass ranks high on of our list of all time favorites (and it roasts beautifully), but you can substitute other firm fish steaks such as salmon or halibut in this recipe.
Sun dried tomatoes, fresh zucchini, baguette chunks and herbs are also roasted together in this healthy and flavorful Mediterranean-style medley.
I hope your family enjoys it as much as mine does!
Step 1: Ingredients and Prep:
This recipe is a complete meal and makes 2 generous servings.
Ingredients:
Preheat oven to 450 degrees.
Slice the baguette into 1"-2" chunks. Set aside.
Wash the zucchini, then slice it into 1-2" chunks. Set aside.
Use a colander to drain tomatoes over a bowl, reserving the oil. Coarsely chop into 1/2" pieces. Add chopped tomatoes back into the reserved oil and add 1 Tablespoon Red wine vinegar. Stir and set aside.
Skin, debone and cut the Sea Bass into large 1"-2" chunks.
If you follow these prep-steps in order, you'll really only need to wash your cutting board once. Any residual oil from the sun dried tomatoes will enhance the flavor of the fish. ;-)
Ingredients:
- 12-14 oz thick cut Black Sea Bass steak- may substitute with Salmon
- 1- 12 to 16" Baguette- fresh
- 3/4 cup Sun Dried Tomatoes in oil (Try this delicious homemade recipe when tomatoes are plentiful!)
- 2-3 Zucchini
- 1 Tablespoon Capers
- 5 Tablespoons Olive oil
- 1 Tablespoon Red wine vinegar
- Italian Seasoning
- Garlic salt
- 10-12 Fresh Bay Leaves
- Non-stick Cooking spray
- Crushed Red Pepper flakes- optional
- Grated Parmesan Cheese- optional-Garnish
- Lemon or Lime wedges- optional- Garnish
Preheat oven to 450 degrees.
Slice the baguette into 1"-2" chunks. Set aside.
Wash the zucchini, then slice it into 1-2" chunks. Set aside.
Use a colander to drain tomatoes over a bowl, reserving the oil. Coarsely chop into 1/2" pieces. Add chopped tomatoes back into the reserved oil and add 1 Tablespoon Red wine vinegar. Stir and set aside.
Skin, debone and cut the Sea Bass into large 1"-2" chunks.
If you follow these prep-steps in order, you'll really only need to wash your cutting board once. Any residual oil from the sun dried tomatoes will enhance the flavor of the fish. ;-)
Step 2: Roasting
Spray a large roasting pan with non-stick spray.
Put the baguette chunks into the pan, drizzle with 2 tablespoons olive oil and toss. Season with Italian seasoning, garlic salt and red pepper flakes.
Roast for 3-5 minutes, until the bread is lightly toasted.
Remove the pan from the oven. Move the bread off to the side of the pan. Add the sun dried tomatoes and the zucchini to the pan and drizzle with 1 Tablespoon Olive oil. Stir the tomatoes and zucchini in with the bread. Spread into a single layer. Season with additional garlic salt.
Return to the oven and roast 10 minutes.
Remove the pan from the oven. Use a metal spatula to scrape the bottom of the pan, then move the veggie/bread mixture off to the side.
Add the sea bass chunks in a pile and drizzle them with 2 Tablespoons Olive oil. Toss the fish to coat, then toss everything together. Spoon some of the tomatoes on top of the fish. Tuck the fresh basil leaves throughout the dish and scatter the capers on top.
Cover very loosely with foil (dull side out) and roast for 10-12 minutes or until the fish flakes with a fork.
Remove from the oven and allow the dish to rest for a few minutes before serving.
Put the baguette chunks into the pan, drizzle with 2 tablespoons olive oil and toss. Season with Italian seasoning, garlic salt and red pepper flakes.
Roast for 3-5 minutes, until the bread is lightly toasted.
Remove the pan from the oven. Move the bread off to the side of the pan. Add the sun dried tomatoes and the zucchini to the pan and drizzle with 1 Tablespoon Olive oil. Stir the tomatoes and zucchini in with the bread. Spread into a single layer. Season with additional garlic salt.
Return to the oven and roast 10 minutes.
Remove the pan from the oven. Use a metal spatula to scrape the bottom of the pan, then move the veggie/bread mixture off to the side.
Add the sea bass chunks in a pile and drizzle them with 2 Tablespoons Olive oil. Toss the fish to coat, then toss everything together. Spoon some of the tomatoes on top of the fish. Tuck the fresh basil leaves throughout the dish and scatter the capers on top.
Cover very loosely with foil (dull side out) and roast for 10-12 minutes or until the fish flakes with a fork.
Remove from the oven and allow the dish to rest for a few minutes before serving.
Step 3: Finishing Touches...
Garnish the Sea Bass Medley with a light sprinkling of parmesan cheese. It really tastes wonderful on this dish.
Serve with lemon or lime slices on the side... and, as always...
Enjoy! ;-)
Serve with lemon or lime slices on the side... and, as always...
Enjoy! ;-)