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 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
- 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.
- Roughly chop basil
- 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
- 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.
- 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.
Print
Baked Chilean Sea Bass with Zucchini and Tomatoes
- 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
Description
This recipe is adapted from a recipe in Simple French Food
Ingredients
- 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
