Oven-Baked Seabass with Warm Tomato Salsa
2 min read
Sometimes the best dishes are the simplest - just delicate fish, a drizzle of golden olive oil, and a bold, zesty salsa to bring everything together. This dish is light yet comforting and bursting with Mediterranean flavours.
I used my Belling oven to roast the seabass with just a drizzle of olive oil - it cooks evenly in about 15-20 minutes, staying juicy inside while crisping beautifully outside. While the fish bakes, the hob is perfect for preparing the salsa: a quick sauté of onion, garlic, olives, capers, tomatoes, and fresh dill.
Once ready, the fish is plated with the rich salsa spooned generously on top - the perfect balance of tender fish and a punchy, herby sauce.
Ingredients:
- 4 whole seabass (or fillets), cleaned
- 3 tbsp olive oil (divided)
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 6-8 green olives, chopped
- 1 tbsp capers
- 2 medium tomatoes, chopped (or 1 cup cherry tomatoes, halved)
- A handful fresh dill, finely chopped
- Salt & freshly ground black pepper
Instructions:
- Preheat your Belling oven to 190°C (fan).
- Place the seabass on a baking tray, drizzle with olive oil, season with salt and pepper. Roast for 15-20 minutes until the fish is cooked through and flakes easily.
- While the fish bakes, heat 2 tbsp olive oil in a pan on your hob.
- Sauté onion and garlic until soft and fragrant.
- Add chopped olives, capers, and tomatoes. Cook for 5-7 minutes until it becomes a chunky salsa. Stir in fresh dill and adjust seasoning.
- To serve, place the roasted seabass on a plate and spoon the hot salsa over the top.
Simple, vibrant, and comforting – enjoy delicious Mediterranean flavours in under 30 minutes.
