Seabass Sunrise

It's simple but looks gorgeous, so ideal for entertaining!

Recipe By: Rose Wine (https://cookbuzz.com/kitchen/201)
Serves 2 Prep: 15 min Cook: 25 min

Ingredients

Seabass fillets 2
Cherry tomatoes 1/2 pack
Finely chopped garlic 1 tsp
Finely chopped onion 1/2
Sundried tomatoes (in oil) 3
Capers (salted) 1 tbsp
Finely chopped Italian parsley as required
White wine 2 tbsp
Lemon juice 2 tbsp
Olive oil 5-6 tbsp
Sea salt as required
Pepper as required

Method

1
Preheat the oven 180C.
2
Removes the bones and scale from the fish and clean under running water.
3
Pat dry and season with salt & pepper. Drizzle with lemon juice and white wine.
4
Chop the cherry tomatoes into half and roughly chop the sundried tomatoes and capers.
5
Mix the seabass, garlic, onion, sundried tomatoes, capers and parsley well in a bowl.
6
Put Step 5 into an ovenproof dish in as flat a layer as possible. Add lots of olive oil and bake for 25 minutes.
7
Transfer to a serving dish including the sauce. Sprinkle with finely chopped Italian parsley, it's ready to serve.

Tips & Note

●If you don't like the skin, you can remove with the bones.
●If you use salted capers, wash them a bit beforehand.

Seabass Sunrise

It's simple but looks gorgeous, so ideal for entertaining!

Recipe By: Rose Wine (https://cookbuzz.com/kitchen/201)

Serves 2

Prep: 15 min

Cook: 25 min

Ingredients

Seabass fillets 2
Cherry tomatoes 1/2 pack
Finely chopped garlic 1 tsp
Finely chopped onion 1/2
Sundried tomatoes (in oil) 3
Capers (salted) 1 tbsp
Finely chopped Italian parsley as required
White wine 2 tbsp
Lemon juice 2 tbsp
Olive oil 5-6 tbsp
Sea salt as required
Pepper as required

Seabass Sunrise

Recipe ID :1079 Posted on 04 SEP 2015

Serves 2

Prep 15min
Cook 25min
views 6,396
printed 140

saved 3

It's simple but looks gorgeous, so ideal for entertaining!

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Ingredients

Print Ingredients Email Ingredients
2
1/2 pack
1 tsp
1/2
3
1 tbsp
as required
2 tbsp
2 tbsp
5-6 tbsp
as required
as required

Method

Prep
15min
Cook
25min
1
Preheat the oven 180C.
2
Removes the bones and scale from the fish and clean under running water.
3
Pat dry and season with salt & pepper. Drizzle with lemon juice and white wine.
4
Chop the cherry tomatoes into half and roughly chop the sundried tomatoes and capers.
5
Mix the seabass, garlic, onion, sundried tomatoes, capers and parsley well in a bowl.
6
Put Step 5 into an ovenproof dish in as flat a layer as possible. Add lots of olive oil and bake for 25 minutes.
7
Transfer to a serving dish including the sauce. Sprinkle with finely chopped Italian parsley, it's ready to serve.

Tips & Note

●If you don't like the skin, you can remove with the bones.
●If you use salted capers, wash them a bit beforehand.

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