Roasted Sea Bass with Tomato and Fresh Herbs

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil a ceramic dish.

   Tip: Preheating ensures even cooking and helps the fish skin crisp up nicely.

2. 2

   Pat the sea bass fillets dry with paper towels and arrange them skin-side up on the prepared baking sheet. Season both sides generously with sea salt and black pepper.

   Tip: Dry fish helps achieve better browning and prevents the skin from becoming soggy.

3. 3

   Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the sliced red onion and cook for 3-4 minutes until softened, then add the minced garlic and sauté for another minute until fragrant.

   Tip: Don't let the garlic brown; it will become bitter.

4. 4

   Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes, stirring gently, until they begin to soften and release their juices. Season lightly with salt and pepper.

   Tip: Cooking the tomatoes briefly concentrates their flavor without turning them to mush.

5. 5

   Pour the white wine into the skillet and simmer for 2 minutes to reduce slightly. Stir in the fresh lemon juice and remove from heat.

   Tip: The wine adds acidity and depth to complement the delicate fish.

6. 6

   Drizzle the remaining 2 tablespoons of olive oil over the sea bass fillets. Spoon the tomato mixture around and over the fish, distributing the onions and tomatoes evenly.

   Tip: Leave some space around the fish for air circulation and even roasting.

7. 7

   Roast in the preheated oven for 12-15 minutes until the fish is opaque and flakes easily when tested with a fork at its thickest point.

   Tip: Don't overcook; sea bass dries out quickly. Check at 12 minutes to be safe.

8. 8

   Remove from the oven and tear the fresh basil leaves into smaller pieces, scattering them over the fish and tomatoes. Let rest for 2 minutes before serving.

   Tip: Adding basil after cooking preserves its bright, fresh flavor.