Roasted Sea Bass with Veggie Power Posse

Roasted Sea Bass with Vegetable Powerful Posse

This recipe works well when you unwrap frozen pieces of sea bass and place on a 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 vegan guests, pile veggie posse on a wedge of plant protein such as Wildwood Brand Savory Baked Tofu.

Roasted Sea Bass with Veggie Power Posse

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Recipe by Renata (Renee Gough) Course: Recipes, Your Daily Bread
Servings

1

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

295

kcal

Ingredients

  • 1 Frozen Kirkland Wild Chilean Sea Bass Fillet (or 5 oz portion of a similar raw, frozen fish fillet)

  • 1C finely chopped cauliflower

  • 3 cherry tomatoes, halved

  • 1 chopped shallot

  • 1 clove garlic chopped

  • 1 tsp white wine or sherry

  • 1/2 tsp olive oil

  • 1 T. chopped avocado

  • Salt and Pepper to taste

Directions

  • Place frozen fillet on non-stick pan and roast uncovered in 450F oven for 20 minutes or until opaque inside. ( Or measure 145F internal temp.)
  • Sautè all other ingredients besides avocado on the stovetop until veggies are soft, about 15 minutes or so.
  • Remove cooked fish from the oven, top with veggies, dress with chopped avocado.

    Great with steamed brown rice!

Notes

 

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