Mediterranean Sea Bass over Summer Roasted Vegetables
The perfect, healthy, one-dish meal featuring fresh sea bass and summer's best produce, with tons of zesty Mediterranean flavor.
Prep Time40 minutes mins
Cook Time20 minutes mins
Total Time1 hour hr
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 468kcal
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
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.
Calories: 468kcal | Carbohydrates: 41g | Protein: 36g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 136mg | Sodium: 747mg | Potassium: 1725mg | Fiber: 6g | Sugar: 6g | Vitamin A: 442IU | Vitamin C: 44mg | Calcium: 91mg | Iron: 4mg