Roasted Sea Bass with Haricot Verts, Tomatoes, and Shallots

Sea bass wrapped in prosciutto roasted with tomatoes, shallots, and haricot verts all gently seasoned with a pop of bright, fresh ginger, and a savory note of curry. It’s a simple yet gorgeous one-dish meal with beautiful flavors that lightly dance on your palate!

One dish meals are ideal for busy days. And after the holidays we’re hit with Super Bowl weekend followed immediately by Valentine’s Day then Fat Tuesday, so many of us are looking for a lighter, easier take on meals. Sea bass is a perfect choice. It’s such a delicate fish with an almost buttery, sweet taste and roasting is an easy way to savor those fillets. Wrap the sea bass in thin slices of prosciutto for an extra layer of flavor then finish with a seasoning of garlic, ginger, and curry. Add fresh Campari tomatoes, shallots, and haricot verts and you’ll turn this into a spectacular dinner in no time at all.

A quick note regarding a few of the ingredients. Campari tomatoes are ideal to keep on hand, bringing summer freshness to your kitchen any day of the year. And haricot verts, those slender French green beans, are now widely available in most markets. If you can’t find them, you can substitute regular green beans and just toss them in about 10 minutes before you add the fish, allowing them a bit of extra time to cook through to a tender bite. Fresh ginger is a must. It delivers a bright note that is hard to substitute with dried ground ginger.

This dish will be ready in less than an hour – with a minimal amount of effort on your end!

Roasted Sea Bass with Haricot Verts, Tomatoes and Shallots

You can easily adjust this recipe for one serving or enough for entertaining friends.

2 fillets of sea bass, 4 to 5 ounces each, outer skin removed

2 to 2-½ tablespoons olive oil, divided

1 to 1-½ teaspoons kosher salt, divided

½ teaspoon freshly ground black pepper, divided

2 thinly sliced pieces of prosciutto

8 Campari tomatoes, cut into wedges

1 large shallot, sliced thin, about ½ cup

2 garlic cloves, minced, about 1 teaspoon

4-ounces haricot verts, or other thin green beans*

1 teaspoon minced fresh ginger

½ teaspoon ground curry

*Haricot verts are thin green beans and cook quickly. If you can’t find them you can substitute regular green beans – just toss them in with the tomatoes and shallots 10 minutes in, allowing them time to cook through.

About 30 minutes before roasting the fish, brush all sides of the sea bass with 1 to 1-½ tablespoons of the olive oil. Sprinkle the fish with kosher salt and pepper, about ½ teaspoon kosher salt per piece and about ⅛ teaspoon black pepper. Wrap a piece of the prosciutto around each fillet and set aside while you roast the tomatoes and shallots. Preheat the oven to 400-degrees.

Lightly spray a deep sauté pan with a cooking spray and add the remaining olive oil along with the tomatoes, shallots, and minced garlic. Toss to coat and roast in a 400-degree oven for 20 minutes or until the shallots are turning golden in color. Remove the pan and raise the heat to 450-degrees.

Add the green beans, ginger, and curry powder to the tomatoes and shallots, stirring to blend together. Nestle the sea bass fillets into the vegetables with the seam of the prosciutto facing down in the pan.

Roast for an additional 20 minutes at 450-degrees or until the sea bass is cooked through and gently flakes.

Serves 2.