Baked Sea Bass with Corn and Tomato Salad
A light and fresh weeknight dinner: tender baked sea bass fillets served with a vibrant corn, tomato, and pea salad. Simple ingredients, big flavor, ready in under 40 minutes.
- Total time
- 30 min
- Servings
- 4
- Calories
- 320
- Protein
- 28g
Ingredients
- 4 filets sea bass fillets
- 1 cup corn kernels
- 1 cup cherry tomatoes
- ½ cup frozen peas
- ¼ cup fresh parsley
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Preheat oven to 400°F. Pat the 4 sea bass fillets dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
- 2
Place the fillets on a parchment-lined baking sheet. Drizzle with 1 tbsp olive oil and bake until the fish flakes easily with a fork, about 12-15 minutes.
- 3
While the fish bakes, bring a small pot of water to a boil. Add the 1 cup corn kernels and 1/2 cup frozen peas, cook for 2 minutes, then drain and rinse with cold water.
- 4
Halve the 1 cup cherry tomatoes and chop the 1/4 cup parsley. In a bowl, combine the corn, peas, tomatoes, parsley, remaining 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss well.
- 5
Serve the baked sea bass fillets with the corn and tomato salad on the side. Optionally, squeeze fresh lemon juice over everything if you have it.
- 6
Enjoy immediately while the fish is warm and the salad is fresh.
Tools you’ll need
- baking sheet
- parchment paper
- small pot
- mixing bowl
- knife
- cutting board
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