This serves four! You can alter for more or less of course!
Got inspired to make my version, after Below Deck Med when chef Dave served sea bass!
2 T-ish olive oil
1 or 2 garlic cloves, crushed or thinly sliced
½ cup pitted black, Kalamata, or assorted Mediterranean olives (can be omitted)
1 -2 T drained and chopped capers, (can be omitted or replaced with chopped onion)
dash of hot pepper flakes
approx 1 lb cherry tomatoes, halved
salt, pepper, fresh parsley, basil or oregano, or dried Italian seasoning
4 lemon wedges
sprinkle of parm (can be omitted)
In oven friendly cast iron pan or saucepan heat the olive oil, and garlic on low/medium for one minute (do NOT burn! If burns discard!) Or you can transfer to a casserole dish when baking if you don’t have one.
Stir in cherry tomatoes, olives and capers if using, and add salt and pepper, herbs or seasoning, cook on low/medium about 10 minutes.
Brush sea bass with olive oil, salt and pepper, and cook on each side, in a saute or frying pan type thing, for 1 or 2 minutes on each side.
(Or you could eliminate this step)
Place the sea bass in your oven friendly pan that you cooked the tomato mixture in, or transfer to casserole dish, add the tomato mix, and bake at 350 for approx 15 minutes until fish is cooked through.
If your fillets are thicker, it may take slightly longer.
Squeeze lemon wedge on each filet after cooked, and add a little parm cheese!
I like to serve with fresh green beans, and red potatoes!
