Roasted Sea Bass with Haricot Verts, Tomatoes, and Shallots
Sea bass wrapped in prosciutto, roasted with tomatoes, shallots, and haricot verts 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!
Equipment
- Large, deep sauté pan - one that is ovenproof
Ingredients
- 2 fillets of sea bass, 4 to 5 ounces each
- 2 to 2-½ tablespoons tablespoons olive oil, divided
- 1 to 1-½ teaspoons kosher salt, divided
- ½ teaspoon 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 teaspoon ground curry
Instructions
- Preheat the oven to 400-degrees.
- 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.
- 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.
Notes
*Haricot verts are thin and cook quickly. If you can’t find them you can substitute regular green beans. Toss them in with the tomatoes and shallots 10 minutes in, allowing them time to cook through.
This recipe can easily be doubled or tripled as needed. Just use a pan large enough to keep the vegetables in a single layer for even cooking.