Sea Bass with Moroccan Salsa
Elevate your seafood dinner with this vibrant and flavorful Sea Bass with Moroccan Salsa. Perfectly seared and oven-baked sea bass fillets are infused with a smoky marinade of paprika, cumin, garlic, and olive oil, ensuring every bite is tender and aromatic. The dish truly shines with its fresh Moroccan-inspired salsa—a zesty medley of diced tomatoes, red bell pepper, red onion, and fragrant herbs like cilantro and parsley, all brightened with a hint of lemon juice and a whisper of cinnamon. Ready in just 35 minutes, this recipe is a stunning balance of rich textures and bold flavors, making it an elegant option for a quick weeknight meal or a special dinner party. Pair it with warm couscous or a crisp salad for a complete Mediterranean feast. Perfect for those seeking a healthy, flavorful seafood option!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) sea bass fillets
- 4 tablespoons olive oil
- 2 minced garlic cloves
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 diced tomatoes
- 1 diced red bell pepper
- 1 small, finely chopped red onion
- 2 tablespoons, chopped fresh cilantro
- 2 tablespoons, chopped fresh parsley
- 2 tablespoons lemon juice
- 0.25 teaspoons ground cinnamon
Instructions
Preheat the oven to 375°F (190°C).
Pat the sea bass fillets dry with paper towels and set them aside.
In a small bowl, whisk together 2 tablespoons of olive oil, minced garlic, paprika, ground cumin, salt, and black pepper to form a marinade.
Brush the marinade evenly onto both sides of the sea bass fillets and let them rest for 10 minutes to absorb the flavors.
Meanwhile, prepare the Moroccan salsa by combining diced tomatoes, red bell pepper, red onion, cilantro, parsley, lemon juice, the remaining 2 tablespoons of olive oil, and ground cinnamon in a mixing bowl. Stir well to combine and set aside.
Heat a large oven-safe skillet over medium-high heat and lightly grease it with additional olive oil if needed.
Place the marinated sea bass fillets skin-side down in the skillet and sear for 2-3 minutes until the skin is crispy.
Carefully flip the fillets and transfer the skillet to the preheated oven. Bake for 10-12 minutes, or until the fish is opaque and flakes easily with a fork.
Remove the skillet from the oven and let the fish rest for 2 minutes.
Serve the sea bass fillets warm, topped generously with the Moroccan salsa. Enjoy!
Nutrition Facts
Calories |
373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 350 mg | 15% | |
| Total Carbohydrate | 9.0 g | 3% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.7 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 17.0 mcg | 85% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 939 mg | 20% | |
*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.
