Sea Bass/Snapper With Sun-Dried Tomatoes

READY IN: 48mins
Recipe by Oolala

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

Top Review by Aleeshkaplonk

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.

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.

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