Does something that is this satisfying and delicious have a right to be so easy to make?
If this dinner took four or even five times as long to make as it does, I would still crave it. I would still be driving home after a long day and think, “Ohhh, I’m going to have roast sea bass for dinner!” It is all about pure, honest flavors: a good piece of fish, fresh herbs, nice olive oil and a squeeze of lemon.
If you want to make it a complete meal, quarter and roast some baby potatoes (tossed with olive oil and salt) on the sheet pan for 20 minutes or so before adding the fish and tomatoes.
Then it will be a whole lot like a recipe in our book, Hero Dinners— that version was made with red snapper. The point is, you can make a clean, healthful fish dinner with your favorite fish without a lot of fuss or a fancy sauce: roasting is a great way to make the best of its inherently good flavors. 
Before we get to the recipe, a quick note to let you know I’ll be on Food Network Kitchen live (!) next week. Join me Sunday morning, March 1st, at 9am, as we make Banana Bread with Coconut and Pecans. Log into the app, and while I’m cooking, I’ll answer your food and cooking questions.
| Servings 4 | |
- 2 pounds sea bass filets
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- 1/4 cup parsley, chopped
- 2 tablespoons extra virgin olive oil
- 1 cup grape cherry tomatoes, halved
|
- Preheat oven to 425 degrees. Coat a baking sheet pan with cooking spray.
- Place the fish, skin side down, on the prepared pan. Sprinkle with the salt and pepper. Whisk the mustard, lemon juice, parsley, thyme and olive oil; pour over the fish and add the tomatoes around and on the fish.
- Roast in the center of the oven until fish flakes easily with a fork, about 11-13 minutes.
Nutrition per serving: 290 calories, 42 g protein, 2 g carbohydrates, 1 g fiber, 12 g fat, 2 g saturated fat, 463 mg sodium
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