Sea Bass/Snapper With Sun-Dried Tomatoes

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Total Time
48mins
Prep 8 mins
Cook 40 mins

Sounds good. From a community cookbook submitted by Helen Reinhard. This is for a baked fish.

Ingredients Nutrition

Directions

  1. Puree sundried tomatoes and garlic.
  2. Reserve 2 tablespoons oil to brush on the fish.
  3. 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.
  4. Spread the puree over the fish evenly.
  5. Sprinkle with rosemary, salt and pepper.
  6. Marinate for 30 minutes, up to 1 day.
  7. Bake uncovered at 375 degrees F., until the fish is opaque, about 10-14 minutes for 1-1 1/2 inch thick fish filets.
Most Helpful

4 5

5 5

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.

5 5

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!