- 2 salmon bass fillets
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
Ingredients
Method
- Preheat the Oven:- Preheat your oven to 375°F (190°C).
- Prepare the Stone Bass Fillets:
- Rinse the salmon bass fillets under cold water and pat them dry with paper towels.
- Season both sides of the fillets with salt and black pepper according to your taste.
- Prepare the Mediterranean Topping:
- In a skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the sliced red onion and minced garlic, and sauté for 2-3 minutes until softened.
- Stir in the cherry tomatoes, Kalamata olives, capers, and dried oregano. Cook for an additional 2-3 minutes, until the tomatoes start to soften slightly.
- Remove the skillet from the heat and stir in the lemon juice and chopped parsley. Set aside.
- Bake the Stone Bass:
- Drizzle the remaining 1 tablespoon of olive oil over the bottom of a baking dish.
- Place the seasoned salmon bass fillets in the baking dish.
- Spoon the Mediterranean topping over the fillets, spreading it evenly.
- Bake in the Oven:
- Transfer the baking dish to the preheated oven and bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
- Serve:
- Once baked, remove the salmon bass from the oven.
- Serve the fish hot, garnished with additional chopped parsley and lemon wedges on the side.
- Enjoy your Mediterranean-style baked salmon bass with your favorite side dishes such as couscous, roasted vegetables, or a simple salad.
This recipe showcases the vibrant flavors of the Mediterranean region and is sure to be a hit at your table. Adjust the seasonings and ingredients according to your preferences, and enjoy the delicious combination of flavors!
Prep 15m | Cook 15m | Ready 30m
- 1/4 cup Kalamata olives, pitted and halved
- 2 tablespoons capers, drained
- 1 teaspoon dried oregano
- Juice of 1 lemon
- 1/4 cup chopped fresh parsley
- Lemon wedges, for serving
