Flaky and tender baked sea bass, with light flavors of tomatoes, garlic, capers and fresh parsley! This has been one of my favorite go-to recipes for white fish!
Sea bass is my favorite white fish! I’m a salmon kind of girl but if I had to pick another option, sea bass is a runner-up. Barramundi is known as the asian sea bass! Barramundi means “large scaled river fish”.
Barramundi sea bass was actually an option we had for our original wedding date in March but since we had to postpone our wedding, we didn’t get the opportunity to eat it the day of! I definitely want to try remaking it at home though!
This recipe has capers which has a tangy and briney flavor. It works well in small quantities in lighter marinades and sauces!
Below is the recipe that you can throw together in just 25 minutes 🙂 Enjoy!
Baked Barramundi Sea Bass
- 1 filet sea bass
- 1 tbsp avocado or olive oil
- salt, pepper, paprika to taste
- 1 minced garlic
- 1/4 cup chopped tomatoes
- 1 tbsp capers
- 1 lemon wedge
- fresh parsley for topping
- Preheat oven to 425F and prepare baking sheet.
- Brush filet with oil and sprinkle with salt, pepper and paprika. Add minced garlic.
- Top with chopped tomatoes, capers and lemon squeeze
- Bake for 20 minutes or until part of the filet flakes easily. Top with fresh parsley!