Wednesday, August 17

Baked California White Sea Bass with Minted Zucchini, Corn, and Tomatoes

Baked California White Sea Bass with Sauteed Zucchini, Corn, and Tomatoes

I thought I knew my white fish -- cod, sole, halibut, tilapia, etc. That is until a couple of months ago when I met California White Sea Bass. Now nothing else seems as worthy. OK, except for the halibut I bought recently. That was amazing.

What makes California White Sea Bass so good? It's a satisfyingly thick, meaty fish with a pure, mild flavor. It's ideal for baking, pan searing, and grilling since it won't fall apart and can withstand all types of chunky salsas that are tossed on top of it.

Like I did with the halibut, I bought my California White Sea Bass from Tommy Gomes at Catalina Offshore Products in San Diego, purveyor of fine, fresh, locally caught seafood. If you don't live in San Diego or along the West Coast, consider shopping online for California White Sea Bass. And don't feel guilty about eating it: The Monterey Bay Aquarium Seafood Watch lists it as a "best choice" fish.

There may be other perfectly tasty white fish out there I haven't met yet, but I don't care. My California White Sea Bass and me, we're getting along just fine.

Baked California White Sea Bass with Minted Zucchini, Corn, and Tomatoes
Makes 4 servings
Printable recipe.

Sea Bass:
1 pound California white sea bass (or other sea bass), cut into 4 equal pieces
1 tablespoon olive oil
A generous sprinkling of salt and black pepper

Vegetables:
2 tablespoons olive oil
1 large sweet onion, thinly sliced
1 medium zucchini, sliced into half moons
1 large ear of sweet corn, kernels cut off
1 cup cherry tomatoes, halved
The zest and juice of 1 lemon
Several shakes of salt and freshly ground black pepper
1/4 cup chopped fresh mint leaves, plus a few for garnish

Serve with lemon wedges and extra virgin olive oil.

1. Preheat oven to 425 degrees F. Rub 1/2 tablespoon olive oil on the inside of a baking dish. Sprinkle fish with salt and black pepper, and place in the dish; drizzle with remaining 1/2 tablespoon olive oil. Bake for 18 to 20 minutes. Test for doneness with a fork; the meat should be opaque. If it's not, then cook for another 3 to 5 minutes and check again.

2. To cook the vegetables, warm olive oil in a large skillet over medium-low heat. Add onions and saute 8 to 10 minutes or until translucent and browned in spots. Add the zucchini and cook for 5 minutes, stirring occasionally until just softened and a few brown spots appear. Add the corn and cook 3 minutes until just softened. Add the tomatoes, lemon juice and zest, and salt and pepper. Cook for 2 minutes. Remove from heat, and stir in the fresh mint. Divide the vegetables evenly among four plates, and top each with a sea bass filet. Lightly drizzle each filet with a little extra virgin olive oil, and garnish with fresh mint. Serve with lemon wedges.

You might also enjoy these sea bass and other white fish recipes:
Honeyed White Seabass Greek Style recipe from Hank Shaw at About.com
Seared Sea Bass and Date-Bacon-Sherry Broth recipe from What We're Eating
Kona Kampachi with Meyer-Lemon Thyme Butter recipe from Food Blogga
Healthy Baked Halibut Tacos with Pineapple-Tomatillo Salsa recipe from Food Blogga
Miso Glazed Sea Bass w Asian Beans & Pickled Cucumbers recipe from Sippity Sup

14 comments:

Maia said...

looks so flavorful and healthful!

T.W. Barritt at Culinary Types said...

Glad to see you've made a new friend! You've certainly dressed that white canvas up nicely with beautiful summer vegetables!

ChichaJo said...

I love fish prepared this way with a sort of salsa/sofrito that goes with it...yum! Goodness that fish looks so tender and perfectly cooked!

bellini said...

Sea Bass from California is something I will have to watch for.

Deliciously Organic said...

I've never tried white sea bass. I'll put it on my list! Beautiful photos and this recipe looks delightful!

Toni Leigh said...

The colors are incredible! This is such a great, healthy recipe. Thanks!

Susan from Food Blogga said...

maia-Thanks!

TW-Yes, I am too. And he's a keeper.

joey-It really was remarkably moist.

val-I hope you spy some.

carrie-You've love it. It's definitely worth seeking out.

Ciao Chow Linda said...

wow - this looks perfectly cooked - and beautifully arranged and photographed with the vegetables.

We Are Not Martha said...

Sea bass is one of my favorite fishes! And yours is so, so pretty :)

Sues

Magic of Spice said...

Beautiful dish and CA White Sea Bass is a favorite around here, even with my not so fish loving sons :)

Susan from Food Blogga said...

linda-Thank you so much. I was really happy that it cooked so perfectly for the picture too!

sues-Thank you, my dears!

magicofspice-That seems to be the case. I think it's because it's so mild and "non-fishy."

Abby said...

My dad fishes a lot so I'm always looking for new recipes! This is a beautiful dish.

Sikkie said...

Hey Susan, we used your sea bass recipe tonight. It worked a treat, even with our North Sea sea bass! I would suggest to add some crushed garlic to the veggies though. Cheers, Mark

Susan from Food Blogga said...

mark-I'm so glad you enjoyed it. As for garlic? I'd never say no to it. :)

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