Roasted Sea Bass With Tomatoes, Fennel and Capers
This is one of my favorite light and simple dishes to serve to my family during the summer months. The bright flavors of the fennel and tomatoes permeate the sea bass, while the olives and capers provide just the right amount of salt. Serve this dish piping hot and enjoy the moist and tender fish that turns out perfectly every time.
- 2 medium Yukon gold potatoes, cut into 1-inch pieces
- Kosher salt
- Cracked pepper
- 4 (5-ounce) sea bass fillets
- 1 small onion, sliced thin
- 4 cups canned diced tomatoes
- ½ cup white wine
- 4 garlic cloves, smashed
- 1 fennel bulb, sliced thin
- 2 tablespoons capers, drained
- 8 pitted kalamata olives
- 1 teaspoon red pepper flakes
- 3 tablespoons olive oil
- ¼ cup Italian parsley, chopped
- 4 lemon wedges
Parboil the potatoes until they are almost cooked through, drain, and set aside.
Preheat the oven to 375◦F.
Sprinkle several pinches of kosher salt and pepper on both sides of the sea bass. Place in a ceramic baking dish (actually clay pots are best for this dish, if you have them), and add the sliced onion, tomatoes, wine, garlic, fennel, capers, olives, and red pepper flakes over the top. Sprinkle on ½ teaspoon kosher salt, and drizzle the olive oil over the top.
Cover with Aluminum foil and bake for 25 minutes.
Serve the sea bass with the potatoes in a warm bowl. Ladle some of the hot broth on the bottom of the baking dish and over the sea bass and potatoes. Add the parsley, and serve with lemon wedges. Serve immediately.