Baked Whole Sea Bass with black olives, tomato and capers sauce

Baked Whole Sea Bass with black olives, tomato and capers sauce

Mutti Peeled Tomatoes maintain their firm and fleshy texture over long cooking times so are a great base for the sauce in this baked dish. Their delicate fl avour is the ideal contrast to the saltiness of the capers and olives.

Made with Pelati

The Mutti Peeled Tomatoes are harvested at the height of the summer and are delicately peeled with steam, to capture all the flavour and scents of fresh tomatoes. Firm and fleshy, they are immersed in a creamy sauce. Peeled tomatoes are particularly versatile in the kitchen as you can use them in their sauce, whole or cut into pieces or slices, and are suitable for recipes requiring long and short cooking times. They are ideal for bringing out the best in traditional Mediterranean dishes and will become the main attraction in your Sunday meals.

40 min (COOK TIME: 40 min)

Easy

4 servings

Ingredients

  • 2 Whole Sea Bass (trimmed)
  • 800 g of Mutti Peeled Tomatoes
  • 1 Cup of Black OlivesOil
  • 5 Tbsp Capers
  • Olive Oil
  • Fresh Oregano
  • 1 Large Onion (diced)
  • 1 Garlic Clove (finely chopped)
  • 1 Lemon
  • Salt/pepper to taste
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Method

To prepare the sea bass:

  1. Prepare the sea bass by trimming off as required. Then rub the sea bass generously with olive oil, add some lemon slices through the middle of the sea bass, season well with salt and pepper and slash it in both directions to give an attractive crisscross pattern. Set aside.

To make the base:

  1. Start with some olive oil in a deep pan. Add some onion and garlic, stir until softened for 2-3 minutes. Then add the Mutti Peeled Tomatoes, olives and capers. Cook for a further 5 minutes, add seasoning and fresh oregano.
  2. Transfer the sauce to a deep baking dish, place the sea bass on top and cook for 25-30 minutes in the oven on 170˚C. Serve with some fresh salad or buttery new potatoes.

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