Sea bass has always been something that I would order at a restaurant rather than cook at home. But this past weekend, when I saw it at Whole Foods, I decided to give it a go. I mean what’s the worse that can happen right? We could always order in! Of course that would mean I would also be sulking for… hmm.. probably a whole day about a failed meal! Lucky for all, this recipe turned out great!!! Try it, your tastebuds will thank you!
As I researched information about sea bass, I found some interesting facts. Whether you eat sea or freshwater bass, one serving is low in calories and an excellent source of protein, selenium and essential omega-3 fatty acids. While both types contain the same nutrients, they have varying amounts of some, such as vitamins B-12 and B-6. Bass does have one downside: it contains mercury. You can still enjoy it, but pregnant women and children should limit the amount they eat. You can read more about bass here.
- 1 lb sea bass (cleaned and scaled)
- 3 garlic cloves, minced or crushed
- 1 tbsp extra virgin olive oil
- 1 tbsp Italian seasoning or 1 tbsp fresh parsley leaves
- 2 tsp fresh coarse ground black pepper
- 1 tsp salt
- 2 lemon wedges
- 1⁄3 cup white wine vinegar (optional) or 1⁄3 cup white wine (optional)
- Preheat oven to 450°F.In a cup, mix garlic, olive oil, salt, and black pepper.
- Place fish in a shallow glass or ceramic baking dish.
- Pour wine over fish (optional).
- Rub fish with oil mixture.
- Bake fish, uncovered, for 15 minutes; then sprinkle with parsley or Italian seasoning and continue to bake for 5 more minutes.
- Drizzle remaining pan juices over fish and garnish with lemon wedges before serving.