Herb-Infused Sea Bass with Potatoes, Rice, and Vegetables
Succulent sea bass fillets marinated in fragrant herbs, served alongside wholesome potatoes, aromatic rice, and a medley of colorful vegetables. An enticing blend of flavors and textures that will transport your taste buds to a culinary paradise.
ingredients
- 4 sea bass fillets (6 oz each)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 4 potatoes, peeled and cubed
- 1 cup Basmati rice
- 2 cups vegetable broth
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 2 garlic cloves, minced
- 4 tablespoons olive oil
- Salt and black pepper to taste
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a small bowl, combine the parsley, thyme, rosemary, minced garlic, 2 tablespoons olive oil, salt, and black pepper.
- 3.
Rub the herb mixture onto both sides of the sea bass fillets and let them marinate for 15 minutes.
- 4.
In the meantime, bring a pot of salted water to a boil and cook the potatoes until tender. Drain and set aside.
- 5.
In a separate pot, add the Basmati rice and vegetable broth. Bring to a boil, then reduce the heat, cover, and let it simmer for 15-20 minutes until the rice is cooked and fluffy.
- 6.
Heat the remaining 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Sear the sea bass fillets for 3-4 minutes on each side until golden brown.
- 7.
Transfer the skillet to the preheated oven and bake for an additional 5-7 minutes until the sea bass is cooked through.
- 8.
In a separate pan, sauté the bell peppers, zucchini, and cherry tomatoes with a drizzle of olive oil until tender. Season with salt and black pepper.
- 9.
Divide the cooked rice onto plates and arrange the sea bass fillets, potatoes, and sautéed vegetables on top.
- 10.
Garnish with additional chopped herbs if desired and serve hot.
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