Quick and simple, yet very tasty
There is not much to do here to prepare and cook this dish, and it doesn’t take very long either- great for both lunch or dinner. You can also skip the marinating time and just roast it straight away if you are in a hurry.
Servings
2
Prep time:
20min
Cook time:
10min
Difficulty:
Easy
Ingredients
- 2 sea bass fillets (around 180g in total)
- 3 cherry tomatoes
- 2tbsp capers
- 1 small red onion
For the marinade:
- 2btsp olive oil
- 1tbsp red wine vinegar
- 1tbsp dried oregano
- 1tsp mustard
- 1 garlic clove
- salt and pepper to taste
We served our Greek sea bass on top of some yellow split peas- but these take a bit longer to cook (around 45 minutes). You can also serve this with some lentils, quinoa, chickpeas, orzo- it is up to you!
For the marinade we just made a simple vinaigrette-this can also be used as a salad dressing.
Step by Step Instructions
Step 1
First, make the marinade. Peel and crush the garlic clove into a small bowl, then add the remaining marinade ingredients, and mix well. Set aside.
Step 2
Pat dry the sea bass filets with a paper towel to remove excess juice. Score each of the sea bass on the skin side.
Step 3
Place the fillets into a roasting dish, and pour the marinade on top. Let the fish marinate for around 15 minutes.
Step 4
Meanwhile, dice the red onion, and halve the cherry tomatoes. Set aside.
Step 5
Pre-heat the oven to 180 degrees C (375 F).
Once the fish has marinated, cover with the diced red onion and cherry tomato halves. Finally, scatter on the capers.
Step 6
Roast the fish for 10 minutes. The dish is then ready to serve. Enjoy!
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