Crispy Baked Seabass

Simple, quick, juicy and crispy. One of the healthiest ways to enjoy a seabass fillet and all it takes in 20 minutes in the oven. Herbs from the garden, grocery store or cabinets will give each fillet a lot of flavour, but fresh herbs will make your plate much prettier.

This recipe is just for the fish and salsa, you can choose any side dish you like. As a suggestion, our own Shrimp Linguine recipe or a nice bowl of garlicky-broccoli rice are perfect options.   

Pre-heat the oven to 400F.

If you have a frozen fish fillet, make sure to thaw it completely and pat it dry with a paper towel. If you`re using fresh fish, simply pat it dry gently. Place the two seabass fillets on a large plate and gently rub it with 1 tablespoon of extra virgin olive oil, a sprinkle of salt, 1 minced garlic clove, the zest of a ¼ lemon (no juice), 1 teaspoon of chopped fresh parsley and a ½ teaspoon each of chopped fresh sage, oregano, basil and green onion. Place in the fridge and let it marinate for 15 minutes.

While it marinates, prepare your salsa. Small dice 2 Roma tomatoes and a ½ red onion, and roughly chop 1 tablespoon of fresh basil. Mix these ingredients in a medium bowl with 1 tablespoon of extra virgin olive oil, salt and pepper to taste, 1 tablespoon of drained capers, and 1 teaspoon of Wild Grounds Mallia Seasoning (or your favourite Italian seasoning). Cover and let it marinate in the fridge until you are ready to serve.

Place the marinated fish on a baking tray with parchment paper and put it on the bottom rack of the oven, closer to heat source. Bake for 15 minutes. Turn the oven up to Broil, move the tray to the top rack, and let it broil for 5 minutes, until the edges of each fillet slightly crisp up. Remove from the oven and garnish with 1 teaspoon of chopped fresh parsley and ½ teaspoon each of chopped fresh sage, oregano, green onion and basil.

Remove the salsa from the fridge and drizzle the balsamic reduction on top of it. If you like the sweetness, add more.

Crispy Baked Seabass

Servings: 2

Time: 20 minutes, 15 minutes marinating

Baked Seabass Ingredients

2 Fillets Seabass, fresh or thawed and patted dry

1 Tbsp Extra Virgin Olive Oil

¼ Lemon, just the zest

2 tsp Fresh Parsley, chopped

1 Garlic Clove, minced

1 tsp Fresh Sage

1 tsp Fresh Oregano

1 Tbsp Fresh Green Onion

1 tsp Fresh Basil

Fresh Salsa Ingredients

2 Roma Tomatoes, diced

½ Red Onion, small dice

1 Tbsp Fresh Basil

1 tsp Mallia Seasoning, or your favourite Italian Seasoning

1 Tbsp EVOO

Reduced Balsamic to taste

1 Tbsp Capers (optional)

Step-by-Step

1.       Marinate the fish with 1 Tbsp of EVOO, salt, minced garlic, half the chopped herbs and lemon zest for 15 minutes in the fridge.

2.       Mix chopped tomatoes, red onion, basil, capers, olive oil, Mallia seasoning, and salt and pepper in a bowl and reserve in the fridge.

3.       Bake the fish on a tray with parchment paper at 400F for 15 minutes on the lower rack. Move it to the top rack in the oven and broil for another 5 minutes.

4.       Drizzle reduced balsamic on top of the salsa and garnish the fish with the rest of the fresh herbs. Serve with your favourite side dish or our own Shrimp Fettucine and enjoy!