BAKED SEA BASS WITH VEGETABLES

Baked Sea Bass with Vegetables image

This oven-baked sea bass with tomatoes and eggplant is very simple and easy to prepare. Use zucchini instead of eggplant, if desired.

Provided by Natalie Titanov

Time 50m

Yield 4

Number Of Ingredients 8

Ingredients

5 tablespoons olive oil
1 tablespoon dried oregano
1 tablespoon dried basil
salt and ground black pepper to taste
4 small eggplants, sliced
5 Roma tomatoes, diced
4 (3 ounce) fillets sea bass
1 Roma tomato, sliced

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil so that it hangs over the sides of the dish.
Combine olive oil, oregano, basil, salt, and pepper in a large mixing bowl. Add eggplant and diced tomatoes and stir to coat thoroughly with the oil mixture.
Place sea bass in the center of the prepared baking dish and arrange vegetables on either side of the fish, layering sliced tomatoes on top. Raise and fold aluminum foil edges so that the fish bakes in the vegetable juice.
Bake in the preheated oven until fish flakes easily with a fork and eggplant is tender, 35 to 40 minutes.

Nutrition Facts : Calories 359.2 calories, Carbohydrate 29.5 g, Cholesterol 35.1 mg, Fat 19.8 g, Fiber 15.1 g, Protein 21.3 g, SaturatedFat 3 g, Sodium 115.2 mg, Sugar 13.8 g