Baked Sea Bass with Corn and Tomato Salad

Step 1

Preheat oven to 400°F. Pat the 4 sea bass fillets dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

Step 2

Place the fillets on a parchment-lined baking sheet. Drizzle with 1 tbsp olive oil and bake until the fish flakes easily with a fork, about 12-15 minutes.

Step 3

While the fish bakes, bring a small pot of water to a boil. Add the 1 cup corn kernels and 1/2 cup frozen peas, cook for 2 minutes, then drain and rinse with cold water.

Step 4

Halve the 1 cup cherry tomatoes and chop the 1/4 cup parsley. In a bowl, combine the corn, peas, tomatoes, parsley, remaining 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss well.

Step 5

Serve the baked sea bass fillets with the corn and tomato salad on the side. Optionally, squeeze fresh lemon juice over everything if you have it.

Step 6

Enjoy immediately while the fish is warm and the salad is fresh.