How to cook Baked Sea Bass with Greek Salad
- 6 skin-on sea bass (or sea bream, walleye) fillets, about 5-6 ounces each
- 2 tablespoons butter
- 3-4 sprigs fresh thyme (leaves only, discard the stems)
- 1 clove garlic, grated
- 1/3 teaspoon ground white pepper
- 1 teaspoon lemon zest
- Salt to taste
- For Greek Salad:
- 3 ounces feta cheese, cut into small cubes
- 1 pound tomatoes, cut into small cubes
- 8-10 pitted black olives, cut into rings
- 2 sprigs mint, finely chopped
- 1 tablespoon olive oil
- To prepare marinade: melt butter, put it in the leaves of thyme, ground white pepper, garlic, and lemon zest. Stir.
- Rinse the fish fillets and pat dry with paper towels.
- Score the skin side of the fish with a crisscross pattern, with a sharp knife (try not to cut into the fish flesh).
- Season the fish fillets with salt.
- Cover a baking tray with aluminum foil and lightly coat it with olive oil.
- Lay the fish fillets on the baking tray and rub them with marinade.
- Bake into a preheated 200°C (390°F) oven for approximately 15 minutes, until fish flesh can easily be broken-up with a fork.
- Meanwhile, prepare the Greek salad.
- Combine feta cheese, tomatoes, and olives in a bowl.
- Mix, add the chopped mint and olive oil.
- Serve the baked sea bass with Greek salad.
The Baked Sea Bass
with Greek Salad is a very affordable dish. This recipe is delicious, simple, healthy, and really easy to cook.
This recipe for Baked Sea Bass with Greek Salad serves/makes: 6 servings
The Baked Sea Bass with Greek Salad recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Bass
Preparation Method: Baked