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Sea Bass with Sun-Dried Tomato Crust Recipe

Sea Bass with Sun-Dried Tomato Crust Recipe - 4 servings


8 marinated sun-dried tomatoes, drained

3 garlic cloves

1 teaspoon olive oil

6 fresh lemon slices

1 pound sea bass fillets

1 tablespoon fresh lemon juice

8 kalamata olives, pitted and halved

Lemon wedges


Process sun-dried tomatoes, garlic and olive oil in a food processor until tomatoes are finely chopped. Arrange lemon slices on bottom of an 8-inch oven proof casserole. Layer sea bass over top. Drizzle fish with lemon juice. Using a spatula, spread the sun-dried tomato mixture heavily over top of fish. Bake uncovered at 375oF for 10-20 minutes, or until fish flakes easily when pierced with a fork. Sprinkle with kalamata olives the last 3 minutes of cooking time. Serve with fresh lemon wedges.

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