Baked Sea Bass with Vegetables

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

Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
4 servings


  • 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


  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.

Nutrition Facts (per serving)

359 Calories
20g Fat
30g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 359
% Daily Value *
Total Fat 20g 25%
Saturated Fat 3g 15%
Cholesterol 35mg 12%
Sodium 115mg 5%
Total Carbohydrate 30g 11%
Dietary Fiber 15g 54%
Total Sugars 14g
Protein 21g
Vitamin C 37mg 185%
Calcium 103mg 8%
Iron 3mg 15%
Potassium 1583mg 34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.