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Recipe by The Peppermill

Sea Bass with Roasted Vegetables

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Sea Bass with Roasted Vegetables
Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

1 Hour
Diets
- Pescatarian - Gluten Free - Low Carb - No Refined Sugar

Light yet so full of flavor!

Ingredients

Main ingredients

  • 2 large onions, cut into wedges

  • 4 plum tomatoes, cut into wedges

  • 2 zucchini, washed and sliced into one inch chunks

  • 3 tablespoons Gefen Olive Oil

  • kosher salt

  • freshly-ground Gefen Pepper

  • 2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic

  • 2 teaspoons ginger, freshly-grated

  • 8 sea bass fillets, 5-6 ounces each and 1/2” thick

Wine Pairing

Baron Herzog Chardonnay

Directions

Prepare the Sea Bass

1.

Preheat oven to 400 degrees Fahrenheit.

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 degrees Fahrenheit.

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 18-20 minutes. Serve immediately.

Recipe tags

fish flavorful light roasted vegetables sea bass Shavuos
Sea Bass with Roasted Vegetables

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Miri
Miri
2 years ago

This was great, light and full of flavor.

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Pesha Chaya Brenner
Pesha Chaya Brenner
2 years ago

I’m out of zucchini. Do you think the recipe would still work if I used portobello mushrooms instead?

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Brenda Bendon
Brenda Bendon
2024 years ago

Mrs Brenda Bendon Had lunch in the garden for 6 friends.
Everyone loved it, my husband who not too keen on fish that is not fried
thought it was very good .

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