Baked Wild Alaskan Black Bass with Olive, Tomatoes, Capers
Italian baked Wild Alaskan Black Bass with vegetables, lemon, olives, capers.
Prep Time10 minutes mins
Cook Time17 minutes mins
Total Time27 minutes mins
Course: Entree
Cuisine: Italian
Servings: 2
Author: Angela Roberts
- 1 pound Wild Alaskan Black Bass
- salt and pepper
- 1 bell pepper seeded, cut into thin strips (optional)
- 10 large cherry tomatoes or grape tomatoes
- 1 or more tablespoons olive oil
- 1 tablespoon capers
- 1/2 lemon cut into slices
- 1/3 cup kalamata olives or your favorite olive
- 1/2 teaspoon red chili flakes optional
Defrost fish. Pat dry. Sprinkle with salt and pepper.
Preheat oven to 375 F.
Drizzle small amount of olive oil in bottom of baking dish.
Place fish and vegetables in baking dish.
Drizzle with more olive oil.
Add lemon slices on fish.
Sprinkle red chili flakes on veggies.
Bake for 17 minutes.