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Main Dish ~ Main Dish - Fish/Seafood ~ Recipe

Baked Chilean Sea Bass with Zucchini and Tomatoes

by
Patty
-
May 18, 2021

My favorite fish is Chilean sea bass. If I could only have one fish for the rest of my life, it would be that. OK, truth be told I don’t like that many fishes and the ones I do like are white fishes – except for tuna. But there is always an exception to a rule, isn’t there? The chilean sea bass is so versatile I’ve served it so many ways from picatta to bacon wrapped.

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baked chilean sea bass

Baked Chilean Sea Bass with Zucchini and Tomatoes

Serves 2

  • 2 6 oz Chilean sea bass filets
  • 1 medium zucchini
  • 2 small tomatoes
  • 1 small garlic clove or 1/2 tsp garlic powder
  • handful of basil leaves
  • half a lemon
  • 1/3 cup panko bread crumbs
  • TBS butter

pasta or rice for serving

  • Preheat oven to 350
  • Spray a baking dish with cooking spray

toast panko

  • Heat butter in saute pan. When melted toast panko until light, golden brown. Set aside.

chop tomatoes and slice zucchini

  • Slice zucchini into 1/8″ rounds and chop tomato roughly. 
  • Roughly chop basil

cook vegetables

  • Heat oil in a heavy bottomed saute pan and add garlic or garlic powder.
  • Add the zucchini and tomatoes and cook until the vegetables are just starting to soften

drizzle lemon over chilean sea bass

  • Salt the fillets, spritz with lemon and place them in the baking dish and top with the tomato and zucchini mixture.

  • Sprinkle with the browned bread crumbs
  • Lightly cover with foil and bake in the preheated oven for 20 minutes until the fillets are cooked through.

baked chilean sea bass

  • Serve on top of pasta or rice. Sprinkle with reserved basil.

How Was the Baked Chilean Sea Bass?

This fish was cooked perfectly and was really delicious. The zucchini and tomatoes are a classic combination that really go well with the sweet fish. Basil is a perfect herb in my opinion and it elevates just about anything it goes into. We both gobbled this down. 

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Baked Chilean Sea Bass with Zucchini and Tomatoes

chilean sea bass with zucchini and tomatoes
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This recipe is adapted from a recipe in Simple French Food

  • Author: Patty @bookscookslooks.com
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 1x
  • Category: Main Dish
  • Method: Baking and Stove Top
  • Cuisine: Italian American

Ingredients

Scale
  • 2 6 oz Chilean sea bass filets
  • 1 medium zucchini
  • 2 small tomatoes
  • handful of basil leaves
  • half a lemon
  • 1/3 cup panko bread crumbs
  • TBS butter

pasta or rice for serving

Instructions

  • Preheat oven to 350
  • Spray a baking dish with cooking spray
  • Heat butter in saute pan. When melted toast panko until light, golden brown. Set aside.
  • Slice zucchini into 1/8″ rounds and chop tomato roughly.
  • Heat oil in a heavy bottomed saute pan and add garlic or garlic powder.
  • Add the zucchini and tomatoes and cook until the vegetables are just starting to soften
  • Roughly chop basil
  • Mix tomato and zucchini with a sprinkling of salt. Add in most of the chopped basil
  • Salt the fillets, spritz with lemon and place them in the baking dish and top with the tomato and zucchini mixture.
  • Top with the browned bread crumbs.
  • Lightly cover with foil and bake in the preheated oven for 20 minutes until the fillets are cooked through.
  • Serve on top of pasta or rice. Sprinkle with reserved basil.

Notes

This would be equally delicious with flounder or even tuna

Keywords: Chilean sea bass, ratatouille, tomato and zucchini, basil

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About

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Recently moved from the rural life of Montana to the small city of Brattleboro, Vermont, Patty Woodland is navigating the urban life of sidewalks and neighbors once again. She will share life in her small city, the books she reads, and as always, the delicious food she cooks and bakes.

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