1 Mar 1 Comment Cooking with Jeff and Cristina Cooking at Home , ,

Did I mention that we have a lot of good eats to catch up on?

For those who share our love for seafood, then you’ll agree that fresh sea bass is definitely one of the best fishes there is to eat.  But it can be tricky to cook!  Sea bass is a thicker, meatier fish so it’s important not to cook for too long (because you’ll dry it out completely) OR undercook it (for obvious reasons & because the texture will be off).

This recipe is 100% made up and one of our TRUE masterpieces.  For maximum results, we suggest cooking this in the summer when the ingredients are fresh.  So something to get your wheels turning…

Before Cooking:                                          After Cooking:


Summer Sea Bass


-2 medium springs of Rosemary

-10 cherry tomatoes

-2 fillets of Sea Bass (1 pound or more each)

-1 teaspoon of rinsed capers

-1/4 cup fresh Parsley, chopped

-1 large clove of garlic, finely chopped

-1/2 cup extra virgin olive oil

-Salt, pepper & crushed red pepper (to taste)


Preheat oven to 425 degrees.

Wash the Sea Bass fillets thoroughly in cold water.  Gently pat to dry thoroughly.  In a small glass baking dish, place the 2 fillets in the center, but a little apart from each other. Drizzle with EVOO evenly and season with salt, pepper & crushed red pepper (to taste).  Keep in mind that Sea Bass is a very light, white fish, so you feel free to use a little extra salt.

Wash the cherry tomatoes, thoroughly dry, and disperse the tomatoes into the dish.  Then, generously sprinkle your parsley on top of the fillets along with the capers and chopped garlic.  Lastly, place a spring of rosemary on each fillet,  This is optional, but provides a wonderful flavor.

Cook for about 15-20 minutes (you can even turn the oven to broil for the last 3 or 5 minutes so the top gets a little crispy) and let cool slightly.  The cooking time may vary depending on the oven.  We’ve made this recipe a few times before and it’s been a little different each time.  One way to gauge if your dish is ready is how the cherry tomatoes look.  It’s they really wilted/shrively and toasty looking … and toasty as in NOT BURNT… then the fish should be ready as well.  You can check the status of the fish by pulling the dish out of the oven and making a small incision into the thickest part of the fish.  The fish should be a VERY white color, not opaque.  If opaque, continue to cook for a few more minutes, but be careful not to overdo it.

Remove the springs of rosemary and you’re ready eat!