Roasted Sea Bass with Veggie Power Posse2019-02-27
- Yield : 2 fillets with 4 servings of veg
- Servings : 2
- Prep Time : 15m
- Cook Time : 40m
- Ready In : 45m
This recipe works well when you unwrap frozen pieces of sea bass and place on lined baking sheet while you prepare the veggie posse and enjoy a glass of wine while the oven does all the work.
You can thaw fish in advance if you wish and dramatically reduce cooking time, but need to plan accordingly. Even though the roasting takes longer from frozen, I like having fish whenever I feel like it without having to thaw and plan!
For a vegan guests, pile veggie posse on a wedge of plant protein such as Wildwood Brand Savory Baked Tofu.
- 2 Costco Frozen Wild Caught Chilean Sea Bass Fillets
- 1 cup raw chopped or riced cauliflower
- 1 cup raw chopped heirloom or other tomatoes
- 1 small chopped onion
- 1 shot glass of white wine
- 1/2 tsp olive oil
- 1/2 cup water
- 1 clove chopped garlic
- pinch of red hot chili pepper flakes
- salt and pepper to taste
Place frozen pieces of sea bass on to lined baking sheet & sprinkle with salt and pepper.
Roast in preheated 400F oven for 35-40 minutes until internal temp 145F.
(If using room temp fish, baking time will be considerably less at about 20 min or til fish opaque and piping hot 145F internally.)
Place all other ingredients in a saucepan and cook on medium high heat for 10 minutes while fish roasts.
Pour veggie posse over roasted sea bass and serve with a few twists of black pepper.
Excellent served with pile of steamed brown rice, or sweet potato mash.
Vegan Version: pile veggie posse on baked tofu such as Wildwood Brand Baked Tofu for a complete vegan meal.