Entrée: United States – Baked White Bass with Tomatoes and Capers
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 2
Approximate Time
Prep
5 min
Cook
20 min
Total
25 min
Ingredients
2 white bass fillets Salt and pepper to taste 1 cup (150 g) cherry tomatoes, halved 2 tbsp (30 ml) capers, drained 2 tbsp (30 ml) olive oil 1 tbsp (15 ml) fresh basil, chopped
Instructions
1. Preheat oven to 375°F (190°C). 2. Place fillets in a baking dish and season with salt and pepper. Scatter tomatoes and capers around the fish. 3. Drizzle olive oil over everything and bake for 15-20 minutes or until the fish is cooked through. 4. Garnish with fresh basil before serving.
Estimated Nutritional Information*
Per serving | Servings: 2
Calories: 135 kcal
Carbohydrates: 3.4 g
Protein: 0.9 g
Fat: 13.7 g
Saturated fat: 1.9 g
Fiber: 1.2 g
Sugar: 2 g
Sodium: 206 mg
Potassium: 185 mg
Calcium: 13 mg
Iron: 0.46 mg
Vitamin A: 36 µg RAE
Vitamin C: 10.9 mg
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.