Baked Wild Alaskan Black Bass with Olive, Tomatoes, Capers
Italian baked Wild Alaskan Black Bass with vegetables, lemon, olives, capers.
Servings: 2
Ingredients
- 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
Instructions
- 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.