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Mediterranean-Style Sea Bass


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Mediterranean-Style Sea Bass


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Mediterranean-Style Sea Bass

The assertive flavors of capers, garlic, and sun-dried tomatoes make this 15-minute dish an ideal choice if you’re craving the sunny flavors of the Mediterranean. If you want to add a little heat, sprinkle a few crushed red pepper flakes into the food processor before blending the ingredients together.


  • Prep Time : 5 min
  • Cook Time : 12 min
  • Ready Time : 17 min




  • 3 tablespoons capers, drained
  • 8 oil-packed sun-dried tomato slices, plus 3 tablespoons of the oil
  • 4 scallions, white parts only
  • 2 garlic cloves, peeled
  • Kosher salt and freshly ground pepper
  • 6 sea bass fillets, about 6 ounces each, skin removed


Combine the capers, sun-dried tomatoes and their oil, the scallions, and garlic in the bowl of a food processor and process until a paste forms, about 1 minute. Season to taste with salt and pepper.

Place the fillets in a single layer in a baking dish. Using the back of a spoon, rub the paste all over the tops of the fillets. The fish can be covered and refrigerated at this point for a few hours.

Preheat the oven to 400°F. Cover the dish with aluminum foil and bake for about 12 minutes, until the fish flakes apart when pricked with a fork.


About Kim Kushner


Author of The Modern Menu Cookbook, Kim Kushner comes from a huge family her Moroccan-born mother was raised in Israel, along with eight siblings. Spending childhood summers in Israel with her extended family, Kim learned to cook by eating, and by participating in family feasts. Hands-on experience with fresh and international ingredients gave Kim an edge when she began her studies at the prestigious Institute of Culinary Education in Manhattan, where she excelled in their Professional Culinary Program. Her culinary style, much like her life, is a study in Modern Orthodoxy: her kitchen is Kosher, and very much in line with her upbringing and heritage; yet, she is young, and her perspective is fresh and new. She’s become known for her healthy, seasonal, and hearty salads made from locally-grown produce not necessarily the first thing that comes to mind when thinking of Kosher cuisine. For Kim, food is tangible and social the effort you put into it comes back to you many times over, in the form of friendships, health, flattery, and fun. The feedback she loves getting most from her clients is that they were not only inspired to try her recipes at home, but to make some changes to them it s proof to her that she’s right: anyone can cook, and everyone should cook. Find more from Kim on her blog, KimKushner.com




7 Responses to Mediterranean-Style Sea Bass

  1. avatar says: coolfaye

    this recipe is right up my alley. I will be making this for Rosh Hashannah, but most likely before as well. YUM!

  2. Classic flavors and the ones for me. Capers, sun dried tomatoes and fish. YUM.

  3. avatar says: ses

    This looks simple and not too fattening. I love good fish recipes

  4. I plan to make this for Sukkot. We are vfish eating vegetarians living in Israel. Variety is important for us. I received your cookbook from my daughter who lives in the States. I prepared a chicken, olive and sudried tomatoe dish for my son and his family who are meat eaters. It was a huge success. Thank you.

  5. avatar says: Sue Levin

    Don’t buy Chilean Sea Bass. It’s been overfished and is in danger of extinction.

  6. avatar says: Mir

    Can you use this receipe for Salmon

  7. avatar says: Boni

    Delicious and easy to make. I substituted cod for the seabass.

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