Baked Sea Bass With Potatoes, Tomatoes and Onions
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons olive oil
- 6medium all-purpose potatoes, peeled and cut into ½-inch slices
- 6medium ripe tomatoes, cored and cut into ¼-inch slices
- 3medium onions, thinly sliced
- Salt
- Black pepper
- 9unpeeled garlic cloves, crushed
- 6fresh thyme sprigs, plus more for garnish
- 6fresh rosemary sprigs, plus more for garnish
- 6whole small sea bass or other fish about 4 pounds total, scaled and gutted
Nutritional analysis per serving (6 servings)
502 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 52 grams carbohydrates; 9 grams dietary fiber; 7 grams sugars; 39 grams protein; 1346 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350. Drizzle 2 tablespoons of the oil in the bottom of a large roasting pan. Spread half the potatoes in the pan in a single layer, followed by half the tomatoes and half the onions. Sprinkle with salt and pepper, and repeat the layers. Scatter the garlic, thyme and rosemary on top and drizzle with 3 tablespoons of the oil. Cover the pan with foil and bake for 1 hour.
- Step 2
Meanwhile, rinse the fish with cold water to remove any blood or traces of viscera. Make three deep, parallel crosswise cuts on each side of each fish. Sprinkle inside and out with salt and pepper. Uncover the roasting pan and lay the fish on top of the vegetables. Raise the oven temperature to 375. Bake until the fish is opaque and flakes easily near its backbone, and the potatoes are fork tender, about 15 to 20 minutes. Drizzle with the remaining tablespoon oil, garnish with more thyme and rosemary sprigs and serve.
Private Notes
Comments
OMG...a total disaster if it wasn't that I know how to cook!
The potatoes, tomato ,onion layers took a lot more time...forget the foil and bake for 30- 45 min.
Then add the fish and bake/broil for another 30 min.
It was delicious as the sebass was so fresh but the recipe did not deliver.
Give a better recipe for this dish! It is truly needed if one should believe in you in the future!
The potatoes needed more time cooking at 350 - I would suggest starting at 375. I used a can of diced tomatoes instead of fresh since we are out of season and it was fine. After eating, family vote said definitely make again.
Used all of the ingredients but ignored the amounts and some methods. Chop a pleasing mix of potato (1/4” slices of baby/fingerling was great), tomato, onion slivers, sliced garlic, thyme, s&p, evoo into a bowl and toss. Spread out in baking dish large enough for fish, top with rosemary sprigs, cover with foil and bake 40 mins @ 375, or until potatoes are soft. Season fish on flesh side with S&P, lay over roasted veggies, skin side up, on top of rosemary sprigs. Bake another 10-12 mins.
6T of olive oil is, IMHO, waaaaay too much! I tossed the veggies (used cherry tomatoes bc I had them and added a bell pepper from Farmer’s market) in about 1 T of evoo. Also, I did this on a sheet pan and did not cover with foil. Nice, easy recipe.
I used a shallower pan, cooked onions and potatoes first, layered tomatoes and than placed fish on top I believe the comments of too watery are because the original recipe is for six pieces of fish, I cooked only two and scaled the vegetables back. I loved, loved the flavors
Riffing off Paul's advice, chopped a sweet potato, halved pt cherry tomatoes, diced some red onion, sliced garlic, s&p, evoo, topped w. rosemary sprigs, all in large enameled oven casserole pan; covered w. lid and baked 30 mins @ 375. Lay fish on roasted veggies, skin side up, on top of rosemary sprigs. Baked another 10-12 mins. Excellent