INGREDIENTS
4 medium fresh ripe tomatoes, sliced ¼ in. thick
½ cup minced scallions, green and white parts
¼ cup olive oil
1 tsp. minced fresh rosemary or basil
¼ cup fresh parsley, minced
Salt and black pepper to taste
1 ½ lbs. sea bass fillets, skin off
DIRECTIONS
Preheat oven to 450 degrees.
Layer two thirds of the tomatoes on the bottom of a nonstick or lightly oiled baking dish, and sprinkle with half the scallions, most of the olive oil, half the herbs, and some salt and pepper.
Top with the sea bass and the remaining ingredients except the remaining parsley.
Roast, uncovered, until the sea bass is done and the tomatoes have liquified, about 15 minutes.
Serve immediately, with the sauce spooned over the fish and sprinkled with the remaining parsley.
Serves 4.
