Baked seabass

    9 hours 20 min

    Seabass fillets are baked with tomato, onion and green pepper. It's a low-fat and healthy fish supper. Enjoy with rice and vegetables, if desired.

    14 people made this

    Serves: 4 

    • 4 (115g) fillets seabass
    • 4 tablespoons fresh lime juice
    • 1 pinch crushed chillies or to taste
    • salt and ground black pepper to taste
    • 1 tomato, thinly sliced
    • 1 onion, thinly sliced
    • 1 green pepper, thinly sliced

    Prep:20min  ›  Cook:1hr  ›  Extra time:8hr chilling  ›  Ready in:9hr20min 

    1. Arrange the fillets on a plate. Drizzle the lime juice over the fillets and season with salt, pepper and crushed chillies. Cover with cling film and refrigerate overnight or 8 hours.
    2. Preheat oven to 180 C / Gas 4. Lightly grease a baking dish.
    3. Lay fillets in the prepared baking dish in a single layer. Top with tomato, onion and pepper. Cover with foil.
    4. Bake in preheated oven until the fish flakes easily, about 1 hour.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (13)


    I did not marinate the filets, instead I simply poured lime juice on them added the veggies and popped them in the oven. I cooked it exactly the same amount of time and at 350, but the filets were a bit dry... Maybe 10-15 minutes less would have worked better? The flavor was nice with the onion, tomatoes and peppers. Light and healthy. I would just check it earlier than leaving it for a full hour.  -  11 Jun 2008  (Review from Allrecipes US | Canada)


    I followed the recipe exactly as written. The baking time was far too long. It left the fish overcooked and dry. It also overcooked the vegetables.  -  25 Jan 2009  (Review from Allrecipes US | Canada)


    Great recipe. Used on Taliapia instead of grouper. The lime taste was a bit overwhelming for this fish. Overall a great recipe for a great dinner. I had it with pineapple rice casserole and the tart taste from the lime was offset by the sweetness of the pineapple. Thanks Kristal  -  03 Jun 2008  (Review from Allrecipes US | Canada)