Sea Bass Pomodoro

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Sea Bass Pomodoro


  • 2 sea bass fillets
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon of fresh ground black pepper
  • 2-3 tablespoons Olive Oil
  • 1/2 pound of bacon, finely chopped
  • 1 yellow onion, chopped
  • 2 cloves of garlic, chopped
  • 10 Roma tomatoes, seeded and finely chopped
  • 1/2 cup of chicken broth
  • 1/4 cup of white wine
  • 4 fresh basil leaves, chopped
  • 1 teaspoon of dried Oregano
  • 1/4 cup of fresh Italian flat leaf Parsley , chopped
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of fresh ground black pepper


  1. Preheat oven to 450 degrees F. In a large oven proof sauté pan set to medium/high heat. Once the pan is hot add a little olive oil to coat the bottom of the pan.

  2. Season the sea bass with salt and pepper. Add fish to the hot pan and cook for about 2 minutes on each side. Until there is a nice solid crust.

  3. Place the pan into the oven and cook for 4 to 5 minutes. While cooking the sea bass you can prepare the pomodoro sauce.

  4. In a large sauté pan add the bacon to over medium heat. Cook until bacon is crisp.

  5. Add the onions and the garlic and cook for and 2 minutes.

  6. Add the chopped tomatoes, chicken broth and wine and cook for another 2 minutes.

  7. Add the basil, oregano, 1/8 cup of parsley, salt and pepper.

  8. Cook for around 20 minutes over medium heat until the sauce thickens slightly.

  9. Plate the sauce and the sea bass, garnish with the remaining parsley and serve.

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