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Sea bass with tomato and bacon sauce recipe

Sea bass with tomato and bacon sauce recipe

20 ratings

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  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 54 calories / serving


  • 2 tbsp olive oil
  • 2 shallots, finely chopped
  • 4 rashers streaky bacon, finely chopped
  • 3 large fresh vine tomatoes, finely chopped
  • 100ml white wine
  • 2tbsp fresh chopped parsley
  • 4 sea bass fillets
  • 5tbsp fresh ciabatta breadcrumbs
  • 3tbsp freshly grated Parmesan cheese
If you don't have sea bass, try using another white fish

Each serving contains

  • Energy

  • Fat

    32g 46%
  • Saturates

    9g 43%
  • Sugars

    3g 3%
  • Salt

    2.7g 45%

of the reference intake
Carbohydrate 15.3g Protein 48.1g Fibre 1.5g


  1. Preheat the oven to Gas 6/200°C/Fan 180°C. Heat the oil in a large heavy based frying pan and cook the shallots and bacon over a moderate heat for 3-4 minutes, until softened. Add the tomatoes and cook for 3 minutes then add the wine and bring to the boil. Reduce the heat and simmer for 5 minutes until almost all the wine has evaporated and the sauce is thick and pulpy. Stir in the parsley and season well with salt and freshly ground black pepper.
  2. Place the sea bass fillets into a lightly buttered shallow ovenproof dish in a single layer. Spoon the sauce evenly over each fillet. Mix the breadcrumbs with the cheese and scatter over the sauce. Cook in the preheated oven for 15 minutes until the top is golden and bubbling. Serve with warm crusty bread and salad.

See more Fish recipes.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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