Sea Bass Snapper with Sun Dried Tomatoes
Elevate your dinner table with this flavorful and elegant Sea Bass Snapper with Sun-Dried Tomatoes, a Mediterranean-inspired dish that's bursting with freshness and savory depth. Tender sea bass snapper fillets are pan-seared and baked to perfection in a luscious sauce of garlic, sun-dried tomatoes, dry white wine, lemon juice, and fragrant herbs like parsley and basil. The combination of zesty lemon zest, buttery richness, and the tangy sweetness of sun-dried tomatoes creates a harmonious balance that beautifully complements the delicate fish. Ready in just 35 minutes, this one-pan recipe is perfect for weeknight dinners or special occasions, offering both ease and sophistication. Serve it with crusty bread, roasted vegetables, or a light salad for a complete and restaurant-worthy meal.
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Recipe Information
Ingredients
- 4 pieces (6-ounce) sea bass snapper fillets
- 3 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 cup sun-dried tomatoes, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 cup dry white wine
- 2 tablespoons butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Pat the sea bass snapper fillets dry with a paper towel and season both sides with salt and black pepper. Set aside.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat.
Add minced garlic to the skillet and sauté for 1 minute until fragrant.
Stir in the chopped sun-dried tomatoes and cook for an additional 2 minutes.
Pour in the dry white wine, lemon juice, and lemon zest, deglazing the pan. Let the mixture simmer for 3-4 minutes to slightly reduce.
Stir in the butter until melted and combined, then add the chopped parsley and basil.
Push the tomato mixture to the sides of the skillet to make room for the fillets. Add the remaining 1 tablespoon of olive oil to the center of the skillet.
Place the sea bass snapper fillets skin-side down into the skillet. Spoon some of the tomato mixture over the fillets.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the fish is fully cooked and flakes easily with a fork.
Carefully remove the skillet from the oven and let it rest for 2 minutes.
Serve the sea bass snapper fillets warm with a generous spoonful of the sun-dried tomato mixture from the skillet. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
1234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 3582 mg | 156% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 43.3 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 220 mg | 17% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 4474 mg | 95% | |
*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.
