Name: Baked Sea Bass with Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 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

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

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

Directions

Step 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.

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Step 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.
Step 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.
Step 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; protein 21.3g; carbohydrates 29.5g; fat 19.8g; cholesterol 35.1mg; sodium 115.2mg. Full Nutrition

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Ingredients

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Ingredients

Directions

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