The Recipes

Baked Sea Bass with Parsley and Sun-dried Tomatoes

This is an easy one, guys, but looks so pretty and colorful.  Any firm white fish will work just fine here if you don't have a great piece of sea bass like I did.

Baked Sea Bass with Parsley and Sun-Dried Tomatoes

Serves: 1     Time: 30 minutes or less     Difficulty: Pretty easy... and pretty and easy

INGREDIENTS:

- 1 piece of sea bass

- 1 medium tomato, sliced

- 1/4 c. parsley

- 1 fresno chili, chopped

- 1 sun-dried tomato in oil

- 1 lemon, zested and juiced

- olive oil

- salt

- pepper

DIRECTIONS:

Preheat the oven to 350 degrees.  Rub the fish with olive oil and season it with salt and pepper.  Bake it in the oven for 16-18 minutes.

Meanwhile, add the parsley, chili, lemon zest, and sun-dried tomato to a food processor and chop to combine.  Add a small drizzle of olive oil and season with salt and pepper.

Plate the tomato and season it with salt.  Slide the fish on top and squeeze the lemon juice over it.  Top with the parsley sauce.