Roasted Sea Bass with Summer Squash Recipe

Name: Roasted Sea Bass with Summer Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Two 3-pound whole fish, such as sea bass or snapper, scaled and gutted; Salt and freshly ground black pepper; 4 sprigs each of thyme, rosemary and dill; 4 plum tomatoes, thinly sliced; 1 red onion, thinly sliced; 1 small zucchini, thinly sliced; 1 small yellow squash, thinly sliced; 2 tablespoons extra-virgin olive oil, for drizzling and serving; 1 tablespoon dried Greek oregano; 1/4 cup fresh lemon juice; 1/2 tablespoon Dijon mustard; 2 tablespoons plain whole-milk Greek yogurt or Homemade Greek Yogurt; 2/3 cup mixed chopped dill, mint and parsley; Lemon wedges, for serving

Servings: persons

Two 3-pound whole fish, such as sea bass or snapper, scaled and gutted
Salt and freshly ground black pepper
4 sprigs each of thyme, rosemary and dill
4 plum tomatoes, thinly sliced
1 red onion, thinly sliced
1 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
2 tablespoons extra-virgin olive oil, for drizzling and serving
1 tablespoon dried Greek oregano
1/4 cup fresh lemon juice
1/2 tablespoon Dijon mustard
2 tablespoons plain whole-milk Greek yogurt or Homemade Greek Yogurt
2/3 cup mixed chopped dill, mint and parsley
Lemon wedges, for serving

1
Preheat the oven to 400.
2
Put the fish in a large roasting pan and season inside and out with salt and pepper.
3
Fill the cavities with the herb sprigs.
4
Scatter the tomatoes, onion, zucchini and squash over the fish and on the bottom of the roasting pan; season with salt and pepper.
5
Generously drizzle the fish and vegetables with olive oil and sprinkle with 1/2 tablespoon of the oregano.
6
Roast for about 45 minutes, stirring the vegetables in the pan a few times, until the fish is just cooked through and the flesh flakes easily with a fork.
7
Meanwhile, in a bowl, stir the lemon juice with the mustard, the 2 tablespoons of olive oil and the remaining 1/2 tablespoon of oregano.
8
Stir in the yogurt and season with salt and pepper.
9
Transfer the fish to a work surface.
10
Scrape the vegetables and pan juices into a bowl and discard the herb sprigs.
11
Remove the fish fillets from the bones; transfer to plates.
12
Sprinkle the vegetables and fish with the chopped herbs.
13
Pass the ladolemono yogurt at the table and serve with lemon wedges.

141

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 14 ingredients. The key ingredients include: Two 3-pound whole fish, such as sea bass or snapper, scaled and gutted, Salt and freshly ground black pepper, 4 sprigs each of thyme, rosemary and dill, 4 plum tomatoes, thinly sliced, and more.

Yes, Roasted Sea Bass with Summer Squash falls under the Seafood 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!

Roasted Sea Bass with Summer Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions