Baked Black Sea Bass with Tomato and Cilantro Salsa

I think fish is so wonderfully underrated, especially whole fish! I used to be intimidated by whole fish just because I didn’t know how to clean it, nor did I know what to do with it besides fry it. Our household back home loved a good fried fish. But fried fish in a small apartment with what I like to call “a fake hood vent” isn’t really the greatest experience. I’m embarrassed to admit this but it used to take 2-3 days after frying the fish before my apartment lost the stinky overpowering fish smell!

As a Filipino food enthusiast and fish lover, however, I wasn’t about to give up on fish just because I didn’t know how else to prepare it. When I moved, I realized that while it may not be ideal for me to fry fish, I could have fun with an oven! In our household back home, we only ever used the oven to make lasagnas. It’s such an underutilized but amazing tool to use for hands-free and fragrant fish cooking, and so much more! Roasting has now become my secret weapon, replacing heavy frying.

Gone are the days of stifling frying smells; instead, I embrace the art of roasting, where in this case of the Baked Black Sea Bass with Tomato and Cilantro Salsa – fragrant cilantro dances alongside the succulent fish, creating a symphony of flavors that tantalize the palate. The oven works its magic, infusing my home with mouthwatering aromas, turning cooking into a delightful sensory experience all while being sort of hands-free.

I believe that roasted fish, when given its rightful spotlight, unveils its true potential and versatility, becoming a culinary gem in its own right. While gutting fish might be an experience that’s not made for the queasy, fishmongers normally help out in this regard. This recipe, featuring the tomato and cilantro salsa, adds a burst of freshness that complements the tender sea bass, elevating it to heights that will convert even the fish-averse. Or maybe that’s just my wishful thinking. But do let me know!

So let’s break away from the traditional norms and embrace the joy of roasted fish, celebrating its flavors, its health benefits, and the ease of oven baking. With each delightful bite, we indulge in a delightful escape to a summer paradise, savoring the essence of Filipino-inspired cuisine in a refreshing and modern way.

Baked Black Sea Bass with Tomato and Cilantro Salsa

Recipe by Madi

Servings

2

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

410

kcal

Ingredients

• 2 Whole Black Sea Bass, gutted and descaled, make 3 incisions on each side of the fish

• Salt and pepper, to taste

• 1 cup Tomato, minced

• 1/2 cup Red Onion, minced

• 1/3 cup cilantro, chopped

• 3 tablespoons rice wine vinegar

• 4 tablespoons extra virgin olive oil

• 1 cup cherry tomatoes

Directions

• Preheat your oven to 450°F (230°C).
• Rinse the Black Sea Bass under cold water and pat dry with paper towels. Make three diagonal incisions on each side of the fish.
• Season the fish inside and out with salt and pepper.
• Prepare two pieces of foil for each fish. Drizzle a little olive oil on each piece of foil and place one fish on each foil.
• In a bowl, mix minced tomato, red onion, chopped cilantro, rice wine vinegar, extra virgin olive oil, and season with salt and pepper to create the salsa.
• Stuff some of the salsa inside the cavity of each sea bass and spread a generous amount on top of each fish. Save the remaining salsa in the fridge for serving later.
• Divide the cherry tomatoes evenly and place them around each fish on the foil. You do not need to close the foil up.
• Roast the fish in the preheated oven for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
• Once the fish is done, open the foil packets, and add more of the tomato, onion, cilantro mixture on top of each fish.
• Serve the Roasted Black Sea Bass with Tomato and Cilantro Salsa alongside the remaining salsa for extra flavor. Enjoy this delicious and healthy seafood dish!

Notes

• _{Nutritional Facts (per serving): Calories: 410 kcal, Total Fat: 23g, Saturated Fat: 3.5g, Trans Fat: 0g, Cholesterol: 100mg, Sodium: 240mg, Total Carbohydrates: 8g, Dietary Fiber: 1g, Sugars: 4g, Protein: 42g}
• _{Please note that these values are estimates and may vary depending on the specific ingredients and quantities used. The nutritional content can also be influenced by factors such as the size of the fish and the amount of olive oil used for roasting. Always refer to the labels on the ingredients you use for a more accurate assessment.}