Sea Bass Snapper with Sun Dried Tomatoes

Elevate your dinner table with this flavorful and elegant Sea Bass Snapper with Sun-Dried Tomatoes, a Mediterranean-inspired dish that's bursting with freshness and savory depth. Tender sea bass snapper fillets are pan-seared and baked to perfection in a luscious sauce of garlic, sun-dried tomatoes, dry white wine, lemon juice, and fragrant herbs like parsley and basil. The combination of zesty lemon zest, buttery richness, and the tangy sweetness of sun-dried tomatoes creates a harmonious balance that beautifully complements the delicate fish. Ready in just 35 minutes, this one-pan recipe is perfect for weeknight dinners or special occasions, offering both ease and sophistication. Serve it with crusty bread, roasted vegetables, or a light salad for a complete and restaurant-worthy meal.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces (6-ounce) sea bass snapper fillets
• 3 tablespoons olive oil
• 3 cloves garlic cloves, minced
• 1 cup sun-dried tomatoes, chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 cup dry white wine
• 2 tablespoons butter
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Pat the sea bass snapper fillets dry with a paper towel and season both sides with salt and black pepper. Set aside.

Step 3

Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat.

Step 4

Add minced garlic to the skillet and sauté for 1 minute until fragrant.

Step 5

Stir in the chopped sun-dried tomatoes and cook for an additional 2 minutes.

Step 6

Pour in the dry white wine, lemon juice, and lemon zest, deglazing the pan. Let the mixture simmer for 3-4 minutes to slightly reduce.

Step 7

Stir in the butter until melted and combined, then add the chopped parsley and basil.

Step 8

Push the tomato mixture to the sides of the skillet to make room for the fillets. Add the remaining 1 tablespoon of olive oil to the center of the skillet.

Step 9

Place the sea bass snapper fillets skin-side down into the skillet. Spoon some of the tomato mixture over the fillets.

Step 10

Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the fish is fully cooked and flakes easily with a fork.

Step 11

Carefully remove the skillet from the oven and let it rest for 2 minutes.

Step 12

Serve the sea bass snapper fillets warm with a generous spoonful of the sun-dried tomato mixture from the skillet. Garnish with extra parsley if desired.

Nutrition Facts

Serving size	(592.7g)

Amount per serving	% Daily Value*
Calories	1234.3

Total Fat 70.1g	0%
Saturated Fat 20.4g	0%
Polyunsaturated Fat 4.7g
Cholesterol 128.2mg	0%
Sodium 3581.5mg	0%
Total Carbohydrate 73.1g	0%
Dietary Fiber 11.4g	0%
Total Sugars 43.3g
Protein 45.7g	0%

Vitamin D 231.3IU	0%
Calcium 220.1mg	0%
Iron 9.8mg	0%
Potassium 4473.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.0%

Protein: 16.5%

Carbs: 26.4%