Roasted Sea Bass with Tomato Coulis

Total Time
44 min
10 min
34 min
Simply seasoned, this dish derives much of its rich smoky flavor from the Marsala in the coulis.


uncooked striped bass fillet(s)

1½ pound(s), whole striped bass, cleaned

table salt

¼ tsp

black pepper

¼ tsp, coarsely ground


12 leaf/leaves, 3 sprigs of basil

olive oil

1 Tbsp

uncooked onion(s)

1 large, white, chopped

garlic clove(s)

3 medium clove(s), chopped


cup(s), chopped, fresh

red wine

2 fl oz, dry marsala

fresh tomato(es)

2 medium, peeled, seeded, and roughly chopped


  1. Preheat the oven to 450°F. Spray a baking sheet with nonstick spray.
  2. Sprinkle the cavity of the fish with the salt and pepper, then put the basil sprigs into the cavity. Place the fish on the baking sheet and spray top of the fish with nonstick spray. Roast 8 minutes, spray the top again, and roast until the fish is just opaque in the center, 12–14 minutes longer.
  3. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring, until it begins to soften and turn translucent, about 5 minutes. Stir in the garlic and cook until fragrant. Stir in the chopped basil and the Marsala and cook 1 minute longer, then stir in the tomatoes. Cook, uncovered, stirring occasionally, until the tomatoes break down into a thick, chunky sauce, about 20 minutes. Fillet the fish and divide among 4 dinner plates. Serve topped with the coulis.


Don’t be afraid to roast a whole fish—it’s so a French term for thick puree or sauce). But you can also substitute dry white wine or water for the Marsala.hen you’re preparing a whole fish, here’s an easy way to determine when it is perfectly cooked: Gently pull on the fin in the center of the fish’s back. When the fin pulls away easily, the fish is done. (You can also check that the flesh is just opaque in the center.)

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