A fragrant summer meal, this oven baked sea bass with vegetables is simple and easy to prepare. Use courgette instead of aubergine, if desired.
20 people made this
4 (150g) fillets sea bass
4 small aubergines
6 plum tomatoes
5 tablespoons olive oil
1 tablespoon dried oregano
1 tablespoon dried basil
salt and pepper to taste
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Method Prep:5min › Cook:40min › Ready in:45min
Preheat the oven to 200 C / Gas 6.
Chop 5 tomatoes, then slice the last tomato into rounds. If your aubergines are small, slice in half; if they're larger, slice into 1cm rounds. Combine olive oil with oregano, salt, pepper and basil in a large mixing bowl. Add vegetables to this bowl and cover thoroughly with the oil and herb mixture.
Line a baking dish with foil, with enough foil so that it hangs over the sides of the dish. Place the fish in the centre. Arrange the vegetables on either side of the fish, layer tomato slices on top. Raise and fold foil edges, making sides, so that the fish bakes in the vegetable juices.
Bake for 35 to 40 minutes, or until fish flakes easily with a fork and the aubergine is tender.