Prep 8 mins
Cook 40 mins
Sounds good. From a community cookbook submitted by Helen Reinhard. This is for a baked fish.
- 1⁄4 cup sun-dried tomato packed in oil
- 2 garlic cloves
- 2 lbs sea bass fillets or 2 lbs red snapper fillets
- 2 lemons, thinly sliced
- 2 tablespoons fresh rosemary, minced, can substitute 1 tsp. dried
- Puree sundried tomatoes and garlic.
- Reserve 2 tablespoons oil to brush on the fish.
- Line a 9" X 13" baking dish with lemon slices and place the fish on top of the lemons. Brush with reserved oil and the lemon juice mix from the baking dish.
- Spread the puree over the fish evenly.
- Sprinkle with rosemary, salt and pepper.
- Marinate for 30 minutes, up to 1 day.
- Bake uncovered at 375 degrees F., until the fish is opaque, about 10-14 minutes for 1-1 1/2 inch thick fish filets.
This was so quick and easy to make and tasted delicious! I didn't realise I needed 1 day to marinate the fish, so I modifed the recipe slightly so I could cook and eat it immediately after. I made the the following alterations: scoring the topside of the fish to the bone (1 inch apart) and stuffing the scores with the tomato/garlic mixture. (I also stuffed the belly of the fish with the tomato/garlic mixture). I also squeezed some lemon juice on top of the fish where i'd made the scores. I didn't have sundried tomatoes so used the sweeter variety - sunblush tomatoes instead. I also used the oil that comes with sunblush tomatoes instead of plain olive oil and finally, used rock salt instead of table salt to sprinkle on top.
Lightning fast & perfect for some fresh black sea bass fillets we were lucky enough to have been given. Marinated 20 minutes before baking. DELICIOUS! Keeper recipe! Served with a nice pasta salad full of fresh Italian parsley & garlic from the garden. MMMMM!! Thanks for the keepr!