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

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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Bake in the preheated oven until fish flakes easily with a fork and eggplant is tender, 35 to 40 minutes.

Nutrition Facts

359 calories; protein 21.3g 43% DV; carbohydrates 29.5g 10% DV; fat 19.8g 31% DV; cholesterol 35.1mg 12% DV; sodium 115.2mg 5% DV. Full Nutrition
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