Baked Sea Bass Mexicana Recipe

Name: Baked Sea Bass Mexicana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Fish; vegetable oil cooking spray; 1 1/4 lbs black sea bass fillets; 1 tablespoon fresh lime juice; salt, freshly ground black pepper to taste; Sauce; 1 tablespoon olive oil; 2 cups thinly sliced onions; 1 tablespoon minced garlic; 1 (298 ounce) can Italian plum tomatoes, drained and juice reserved, chopped; 2 tablespoons drained capers; 16 Spanish olives, rinsed; 1 pickled jalapeno pepper, finely chopped (about 1 tbsp.); 3 tablespoons chopped cilantro or 3 tablespoons flat-leaf Italian parsley; 1 teaspoon chopped fresh thyme (or 1/2 tsp. dried thyme leaves); salt, freshly ground black pepper to taste

Servings: persons

Fish
vegetable oil cooking spray
1 1/4 lbs black sea bass fillets
1 tablespoon fresh lime juice
salt, freshly ground black pepper to taste
Sauce
1 tablespoon olive oil
2 cups thinly sliced onions
1 tablespoon minced garlic
1 (298 ounce) can Italian plum tomatoes, drained and juice reserved, chopped
2 tablespoons drained capers
16 Spanish olives, rinsed
1 pickled jalapeno pepper, finely chopped (about 1 tbsp.)
3 tablespoons chopped cilantro or 3 tablespoons flat-leaf Italian parsley
1 teaspoon chopped fresh thyme (or 1/2 tsp. dried thyme leaves)
salt, freshly ground black pepper to taste

1
Spray a baking pan with the vegetable oil. Place the fish, skin side down, in the pan, and sprinkle the fillets with lime juice, salt, and pepper. Cover with plastic wrap and refrigerate it until the sauce is ready.
2
Preheat oven to 425 Fahrenheit.
3
Heat the olive oil in a large nonstick skillet. Add the onion and cook over medium heat, stirring, for 5 minutes or until the onion begins to take on a touch of color. Add the garlic and saute another 2 minutes. Add all the remaining cause ingredients to the skillet. Bring to a simmer, reduce the heat to low, and cook uncovered for 7 minutes.
4
Remove the fish from the fridge, remove plastic wrap, and pour the sauce over the fish, tasking care to cover the fillets completely. Bake in the hot oven for 10 minutes or until it is cooked through.

104

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Fish, vegetable oil cooking spray, 1 1/4 lbs black sea bass fillets, 1 tablespoon fresh lime juice, and more.

Yes, Baked Sea Bass Mexicana falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Sea Bass Mexicana

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions