Sun-Kissed Sea Bass with Zesty Capers

Ingredients

• 4 fillets sea bass
• 3 tbsp extra virgin olive oil
• 4 cloves garlic
• 0.5 onion red onion
• 1 shallot shallot
• 1 pint italian plum tomato
• 2 tbsp capers
• 1 tbsp white wine vinegar
• 1 tsp citrus zest
• 0.25 cup fresh basil
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary
• 2 tbsp parsley
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.5 tsp red pepper flakes

Instructions

1. 1Preheat oven to 400°F (200°C). In a baking dish, combine halved Italian plum tomatoes, red onion, shallot, minced garlic, capers, extra virgin olive oil, white wine vinegar, citrus zest, fresh basil, fresh thyme, fresh rosemary, kosher salt, black pepper, and red pepper flakes. Toss gently to combine.
2. 2Nestle the sea bass fillets into the tomato mixture, ensuring they are slightly submerged.
3. 3Bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
4. 4Remove from oven and let rest for a few minutes.
5. 5Garnish with fresh chopped parsley before serving.