Sea Bass In Chunky Tomato Sauce

This flavorful, healthy sauce really complements the mellow taste of baked sea bass. For presentation purposes, I baked the sea bass separately from the sauce, but I usually follow the recipe below, and I think you should too!

Directions

1. In a saucepan, brown the garlic in one tablespoon olive oil. Add the tomatoes and stir. Add the tomato paste, sugar, salt and pepper. Simmer until the chunks of tomato begin to soften – about 10 minutes, stirring occasionally. Add the balsamic vinegar and fresh cilantro and remove from heat.

2. Place the sea bass in a shallow baking dish. Pour the sauce over the fish and cover. Bake immediately for eight to 10 minutes.

3. Preheat oven to 425 degrees Fahrenheit.

Notes:

Using fresh herbs in this recipe makes all the difference.

Recipe tags

Allergy-friendly Baked Chunky Cilantro Dairy free Easy dinner Estee Kafra Fish Fresh herbs Gluten free Herbs Homemade sauce Meatless Mondays No mayo No mayonnaise Non-dairy Paleo Pareve Parve Quick meal Quick-and-easy Sea bass Simple suppers Super easy Tomato paste Tomato sauce Tomatoes Weeknight dinners Whole foods