The sea bass fillets with yellow and striped cherry tomatoes are a light, flavorful, and colorful main course.
Ideal for summer with a side of fresh vegetables, it’s a great dinner idea.
By using both types of cherry tomatoes and Tropea red onion, I wanted to add color to the dish.
Besides color, I also endeavored to add flavor to the fish by seasoning it with turmeric, which, apart from taste, has beneficial effects on our body such as anti-inflammatory, pain-relieving, boosts the immune system, and has purifying properties.
Sea bass has white, firm flesh with a delicate taste, rich in minerals, proteins, and low in fat, making it excellent for a Mediterranean diet.
The sea bass fillets with yellow and striped cherry tomatoes are initially cooked on the stove for 5 minutes and then in the oven for 20 minutes, so they are prepared in no time.
In my recipe, I used frozen, pre-cleaned sea bass fillets that save time for those who work and have little time for lunch or dinner; just defrost them in a few seconds in the microwave. Whether to use fresh or frozen fish is up to you.
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 14 oz of frozen sea bass fillets
- 1 cup of yellow cherry tomatoes
- 1 cup of striped cherry tomatoes
- 1 Tropea red onion
- 4 basil leaves
- 1 glass of white wine
- 1 piece of butter
- to taste of white pepper
- to taste of salt
- to taste of flour
- to taste of extra virgin olive oil
Steps
For the preparation of the recipe, let’s prepare our ingredients.
Wash and cut in half the two types of cherry tomatoes.
Clean and slice the Tropea red onion, trying to separate the rings as much as possible.
Take a baking tray, place it on the stove, pour in some extra virgin olive oil and the piece of butter, let it melt over low heat.
Place the sea bass fillets seasoned with salt and lightly floured.
Brown them on both sides, being careful not to break them when you turn them.
Pour the glass of white wine, let it evaporate.
Add the cherry tomatoes, onion, and basil leaves, and extend with half a glass of water to continue cooking in the oven.
Season with a little salt, white pepper, and turmeric to your taste.
Cover with aluminum foil and place in the oven at 430°F to continue cooking for 10 minutes covered, and another 10 minutes without the aluminum foil.
With the sea bass fillets with yellow and striped cherry tomatoes, you’ll discover that eating healthy and tasty is not impossible.
