Baked Chilean Sea Bass on Bed of Roasted Potatoes, Onions and Tomatoes

Baked Chilean Sea Bass on Bed of Roasted Potatoes, Onions and Tomatoes from Pinay In Texas Cooking Corner

Ingredients:

For the Baked Sea Bass:

  • 4 Chilean sea bass fillets, 8 oz. each
  • 1 Tbsp olive oil
  • 1 tsp freshly ground black pepper
  • 2 tsp salt
  • 1 Tbsp Garlic powder
  • 1 Tbsp Cajun seasoning

For the Potato, Onion and Tomato Bed:

  • 1 large red onion, cut into one inch slices
  • 24 pcs. cherry tomatoes, left whole
  • 5 pcs. small potatoes, sliced into 1/2 inch thickness
  • 2 Tbsp Olive oil
  • 1 Tbsp garlic powder
  • 1 Tbsp Cajun seasoning
  • Salt and pepper to taste
  • fresh cilantro

Procedure:

For the Baked Sea Bass:

1. Preheat oven to 425°.

2. Coat a baking dish with olive oil. Season fillets with pepper, salt, garlic powder and Cajun seasoning.

3. Arrange fillets in baking dish. Bake in preheated oven for about 15 to 20 minutes depending on the thickness of the fillets.

For the Potato, Onion and Tomato Bed:

1. In a roasting pan lined with aluminum foil, toss potatoes, onion and cherry tomatoes with olive oil, garlic powder, cajun seasoning, salt and pepper. Roast in a 425 degree oven for 20-25 minutes.

2. When everything is cooked, place a steady layer of potatoes on a plate. Then pile onions and tomatoes on top. Top with fresh cilantro and then with the baked sea bass.

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