The perfect, healthy, one-dish meal featuring fresh sea bass and summer’s best produce, with tons of zesty Mediterranean flavor. It’s summer time and the cooking is easy!
This post is sponsored by Frontier Co-Op.
At least that’s what we like to think, right? Memorial Day is behind us, which means we’re heading full-throttle into warm weather eats. And what better way to #SpiceUpSummer than with top-quality herbs and spices?
Today I’m partnering with Frontier Co-Op to bring you this incredibly fresh and delicious Mediterranean Sea Bass over Summer Roasted Vegetables, which I can guarantee is going to become one of your go-to meals over the next few months. It’s loaded with the best in-season flavor – Frontier’s own Oregano Leaf, tons of lemon juice and a touch of cayenne pepper – and since it uses just one dish, it’s incredibly easy to whip up on any night of the week with minimal cleanup. If you ask me, there’s no better way to #CookWithPurpose, one of Frontier’s main initiatives this summer.
I love working with Frontier Co-Op because of this very message. To them, it’s all about working together to create sustainable, high-quality products that bring people together through delicious food. And you know I’m all about that!
Herbs and spices are some of the best tools we can use to accomplish this. They add so much incredible flavor to a recipe for very few calories, which makes healthy, delicious cooking easier than ever. They’re also perfect for those hot summer days when you want to pull together a wholesome, nutritious meal with minimal time spent slaving away over the stove or in the kitchen.
This Mediterranean Sea Bass over Summer Roasted Vegetables most definitely falls into the quick-to-make/easy-to-cleanup/loads-of-flavor category. All it takes is a half-hour marinade for the fish, 20 minutes in the oven, and a tableful of hungry people.
I opted for sea bass for this particular recipe because it looked the best at the store, but you can really use any firm white fish. Just make sure all of your filets are about the same thickness so they cook evenly in the oven.
The sea bass (or whichever fish you opt to use) gets marinated in a tasty blend of Frontier Co-Op Oregano Leaf, fresh garlic, lemon juice and olive oil. This imparts all of those delicious flavors throughout the filets, so you get all of the deliciousness in every single bite. Plus, since we’re working with fairly delicate fish, it only needs a half-hour marinade. Because when we’re trying to #CookWithPurpose, we don’t want to waste away an entire evening waiting for our dinner to be ready!
Once you have the sea bass part of your Mediterranean Sea Bass over Summer Roasted Vegetables ready to go, prepping the vegetables is easy. Feel free to use your creative license here, but I opted for zucchini, red baby potatoes and fresh corn. Oh, and shallots, because shallots make everything better. The “do” for these is even easier than the marinade for the fish. We’re bathing our veggies in a simple dressing of olive oil, more oregano, salt and pepper. It really doesn’t take much when we have all of those amazing flavors going on with our fish.
We give the vegetables a little head start in the oven to make sure they have time to cook all the way through, then we add the sea bass for the last 12-15 minutes. It won’t take long for all of the delicious smells from the Oregano Leaf and lemon juice to start wafting through the house, so it’s a good thing you won’t have to wait too long before enjoying!
What are your favorite warm weather recipes featuring herbs and spices? How are you going to #SpiceUpSummer this year?
Mediterranean Sea Bass over Summer Roasted Vegetables
Ingredients
For the fish:
- 4 pieces of sea bass filet (about 1 1/2 pounds total)
- 3 cloves garlic, peeled and minced
- 1/4 cup fresh lemon juice
- 1 1/2 teaspoons lemon zest
- 1 1/2 teaspoons Frontier Co-Op Oregano Leaf
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon Frontier Co-Op Cayenne
For the vegetables:
- 4 baby red potatoes, thinly sliced
- 2 zucchini, cut into thin disks
- 3 ears of corn, shucked and kernels cut off the cob
- 1 large shallot, thinly sliced
- 1/4 cup olive oil
- 1 1/2 teaspoons Frontier Co-Op Oregano Leaf
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Combine sea bass and all other marinade ingredients in a large, resealable plastic bag, making sure the marinade covers the fish fairly evenly. Place bag in refrigerator to marinate for about 30 minutes.
- Preheat oven to 500 degrees Fahrenheit.
- Next, prep the vegetables. Toss all vegetable ingredients together in a large casserole dish. Once oven is preheated, place vegetables in for 5-10 minutes.
- Remove vegetables from oven (do not turn off oven) and place the marinated sea bass filets over top. Return casserole dish to the oven and bake for another 12-15 minutes, or until the sea bass is cooked through. Serve immediately.
Nutrition
We LOVE Frontier’s spices. I bet the lemon-oregano combo is divine! Definitely trying.
Me too! And yes, the lemon oregano combo can’t be beat. Let me know how it is once you try it!
I love easy and yummy recipes