Sea Bass with Roasted Vegetables
29
Nov
Nov
Light yet so full of flavor!
2 large onions, cut into wedges
4 plum tomatoes, cut into wedges
2 zucchini, washed and sliced into 1” chunks
3 tbsp olive oil
kosher salt
Freshly-ground pepper
2 cloves garlic, crushed
2 tsp ginger, freshly-grated
8 sea bass fillets, 5-6 oz. each and 1/2” thick
1
Preheat oven to 400°F
2
Combine the onions, tomatoes and zucchini in a large oven to table dish. Toss vegetables with olive oil, salt and pepper and roast for 35 Minutes until vegetables start to brown.
3
Remove pan from oven and increase heat to 450°F.
4
Add garlic and ginger and toss with the roasted vegetables.
5
Pat sea bass dry and season with salt and pepper
6
Place in the same baking dish and spoon roasted vegetables over the fish. Baste with pan juices. Bake until fish is opaque, about 20 Minutes. Serve Immediately.
Ingredients
2 large onions, cut into wedges
4 plum tomatoes, cut into wedges
2 zucchini, washed and sliced into 1” chunks
3 tbsp olive oil
kosher salt
Freshly-ground pepper
2 cloves garlic, crushed
2 tsp ginger, freshly-grated
8 sea bass fillets, 5-6 oz. each and 1/2” thick