Grilled Sea Bass with Oregano and Tomatoes Recipe

Name: Grilled Sea Bass with Oregano and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 4 garlic cloves, minced; 6 6- to 8-ounce sea bass fillets; 5 ounces fresh shiitake mushrooms, stems discarded, caps sliced (about 3 cups); 4 large plum tomatoes, chopped; 3/4 cup pitted brine-cured black olives (such as Kalamata), halved; 1/4 cup chopped fresh oregano; 2 tablespoons chopped fresh parsley; 2 tablespoons fresh lemon juice; 3 anchovy fillets, minced; 1 tablespoon drained capers

Servings: persons

4 tablespoons olive oil
4 garlic cloves, minced
6 6- to 8-ounce sea bass fillets
5 ounces fresh shiitake mushrooms, stems discarded, caps sliced (about 3 cups)
4 large plum tomatoes, chopped
3/4 cup pitted brine-cured black olives (such as Kalamata), halved
1/4 cup chopped fresh oregano
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
3 anchovy fillets, minced
1 tablespoon drained capers

1
Prepare barbecue (medium-high heat).
2
Mix 2 tablespoons oil and half of minced garlic in small bowl.
3
Brush garlic oil on both sides of fish.
4
Sprinkle fish with salt and pepper.
5
Heat 2 tablespoons oil in large nonstick skillet over medium-high heat.
6
Add mushrooms and remaining garlic; saute 5 minutes.
7
Add tomatoes and next 6 ingredients.
8
Reduce heat to medium-low; cook 5 minutes to blend flavors.
9
Season sauce with salt and pepper.
10
Remove from heat.
11
Cover and keep warm.
12
Grill fish just until opaque in center, about 3 minutes per side.
13
Transfer to plates.
14
Top with sauce and serve.

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 4 tablespoons olive oil, 4 garlic cloves, minced, 6 6- to 8-ounce sea bass fillets, 5 ounces fresh shiitake mushrooms, stems discarded, caps sliced (about 3 cups), and more.

Yes, Grilled Sea Bass with Oregano and Tomatoes 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.

Grilled Sea Bass with Oregano and Tomatoes

How did you like this recipe?

Frequently Asked Questions