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.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 359 Calories

Ingredients

• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• salt and ground black pepper to taste
• 5 tablespoons olive oil
• 4 small eggplants, sliced
• 5 Roma tomatoes, diced
• 4 (3 ounce) fillets sea bass
• 1 Roma tomato, sliced

Recipe Instructions

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.

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.