Description
This elegant baked sea bass is topped with a vibrant mix of olives, artichokes, and sun-dried tomatoes. It’s a quick, healthy, and flavorful main course perfect for any night of the week.
Ingredients
Units
Scale
- 1.5 pound (0.68 kg) filet Sea Bass
- 1 tablespoon (15 ml) coconut oil
- 1/4 cup (59 ml) olives (minced)
- 1/2 cup (118 ml) artichoke hearts (minced)
- 1/2 cup (118 ml) sun dried tomatoes (minced)
- 2 tablespoons (30 ml) minced parsley
- 2 tablespoons (30 ml) minced basil
- Salt & Pepper
- 1 tablespoon (15 ml) extra virgin olive oil
- 1 tablespoon (15 ml) balsamic vinegar of Modena
- Optional: 2 tablespoons (30 ml) pine nuts
Instructions
- Preheat oven to 475°F (246°C). Scoop coconut oil into baking dish and place in oven.
- While the coconut oil heats, prepare the bruschetta: combine the minced artichokes, tomatoes, olives, parsley, basil and pine nuts (if using). Toss with olive oil and balsamic vinegar, and then season to taste with salt and pepper.
- When coconut oil is sizzling, remove from oven and place filet in baking dish, skin-side down.
- Press the bruschetta onto the top of the fish in an even layer. Return to the oven, and bake for 10-15 minutes, depending on thickness of fish. Fish is done when no longer opaque and easily flakes.
- Prep Time: 5 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Cuisine: Mediterranean