Baked Sea Bass with Vegetables
Elevate your dinner table with this vibrant and healthy recipe for Baked Sea Bass with Vegetables. Perfectly seasoned sea bass fillets are marinated in a fragrant blend of olive oil, lemon, garlic, thyme, and rosemary, then baked to flaky perfection atop a colorful bed of roasted cherry tomatoes, zucchini, carrots, and red bell peppers. This one-pan meal is not only bursting with Mediterranean flavors but also quick and easy to prepare—ready in just 45 minutes from start to finish! Ideal for a weeknight dinner or a special occasion, this dish is as nutritious as it is delicious, brimming with fresh ingredients and wholesome flavors. Serve warm from the oven with a slice of lemon to bring out the zesty aroma, and enjoy a meal that’s both elegant and effortless.
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Recipe Information
Ingredients
- 4 pieces sea bass fillets
- 3 tablespoons olive oil
- 1 piece lemon
- 3 cloves garlic cloves
- 200 grams cherry tomatoes
- 1 medium zucchini
- 1 medium carrot
- 1 large red bell pepper
- 2 teaspoons thyme
- 1 teaspoon rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
Rinse the sea bass fillets under cold water and pat them dry with paper towels. Set aside.
In a small bowl, combine 2 tablespoons of olive oil, the juice from half a lemon, minced garlic (crush the 3 garlic cloves), thyme, rosemary, salt, and black pepper. Mix well to create the marinade.
Brush the marinade generously over both sides of the sea bass fillets and let them marinate while you prepare the vegetables.
Wash and chop the vegetables: halve the cherry tomatoes, slice the zucchini into half-moons, cut the carrot into thin strips, and dice the red bell pepper. Place all the chopped vegetables in a large mixing bowl.
Drizzle 1 tablespoon of olive oil over the vegetables, season with a pinch of salt, and toss to coat evenly.
Spread the vegetables out onto the prepared baking sheet in a single layer. Place the marinated sea bass fillets on top of the vegetables.
Slice the remaining half of the lemon into thin rounds and lay one slice over each sea bass fillet.
Bake in the preheated oven for 20-25 minutes, or until the sea bass is cooked through and flakes easily with a fork, and the vegetables are tender.
Remove from the oven and allow to rest for 2-3 minutes before serving.
Plate the sea bass fillets with the roasted vegetables and garnish with additional fresh rosemary or thyme if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 562 mg | 24% | |
| Total Carbohydrate | 12.4 g | 5% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 6.4 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 829 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
