Print

Easy Ouzo Mediterranean Sea Bass with Bulgur and Tomato

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tender baked sea bass infused with aromatic ouzo and herbs, served over a hearty tomato bulgur for a fresh and balanced Mediterranean meal.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Low Fat

Ingredients

  • 4 sea bass fillets (about 150–180 g each)
  • 2 tablespoons olive oil
  • 1/4 cup ouzo
  • 2 cloves garlic, finely chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lemon
  • 1 cup medium bulgur wheat
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups ripe tomatoes, grated or finely chopped
  • 1 tablespoon tomato paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 2 cups vegetable broth or water
  • 2 tablespoons fresh parsley, chopped
  • Lemon wedges for serving

Instructions

  1. Heat olive oil in a saucepan over medium heat and sauté onion until soft, about 5 minutes. Add garlic and cook for 1 minute.
  2. Stir in tomatoes and tomato paste, cooking for 5–7 minutes until slightly thickened.
  3. Add bulgur, salt, pepper, oregano, and broth. Bring to a boil, then cover and simmer for 12–15 minutes until tender. Let rest.
  4. Preheat oven to 180°C (350°F) and lightly oil a baking dish.
  5. Place sea bass fillets in the dish.
  6. Mix olive oil, ouzo, garlic, oregano, salt, pepper, and lemon juice, then pour over the fish.
  7. Bake for 15–20 minutes until fish flakes easily.
  8. Serve bulgur topped with sea bass, spooning pan juices over and garnishing with parsley and lemon wedges.

Notes

  • Substitute sea bass with cod or haddock if needed.
  • Use lemon juice or white grape juice instead of ouzo for a non-alcoholic version.
  • Add olives or capers for extra flavor.
  • Replace bulgur with quinoa for a gluten-free option.
  • Store leftovers in the refrigerator for up to 2 days.
  • Reheat gently to avoid drying out the fish.

Nutrition

Find it online: https://savorymomskitchen.com/easy-ouzo-mediterranean-sea-bass-with-bulgur-and-tomato/