Easy Baked Sea Bass with Olives and Cherry Tomatoes
Easy Baked Sea Bass with Olives and Cherry Tomatoes is a quick, healthy dinner idea that’s better than takeout. After making this many times, I’ve discovered the trick to perfectly baked sea bass every time. The crispy skin and juicy flesh will make your family beg for this. If you love recipes like this, you’ll also enjoy Quick Spicy Pork Brussels Sprouts Bowls for Dinner and Crispy Buffalo Chicken Bacon Mozzarella Bombs for Game Day.
Why This Easy Baked Sea Bass with Olives and Cherry Tomatoes Is Pure Comfort
- Better than takeout Mediterranean flavors
- Easy, one-pan, 20-minute recipe
- Healthy, protein-packed dinner idea
- Crispy skin and juicy flesh every time
What You'll Need for Easy Baked Sea Bass with Olives and Cherry Tomatoes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- sea bass fillets
- olives
- cherry tomatoes
- garlic
- lemon
- olive oil
- salt
- pepper
- red pepper flakes
- oregano
- basil
- Optional: fresh parsley
- Optional: lemon wedges
📝 Ingredient Notes
- sea bass fillets: You can also use cod or halibut.
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat for perfect searing and baking. → See on Amazon
- Olive Oil Dispenser — Easy, mess-free measuring and drizzling. → See on Amazon
How to Make Easy Baked Sea Bass with Olives and Cherry Tomatoes
- Preheat: Preheat your oven to 400°F (200°C).
- Prepare the fish: Pat the sea bass fillets dry with a paper towel. Season both sides with salt, pepper, and red pepper flakes.
- Sear the fish: Heat olive oil in an oven-safe skillet over medium-high heat. Add the fillets and sear for 2-3 minutes on each side until golden brown.
- Add the toppings: Remove the skillet from heat. Add olives, cherry tomatoes, minced garlic, and fresh herbs to the skillet around the fillets. Squeeze fresh lemon juice over everything.
- Bake: Transfer the skillet to the preheated oven and bake for 10-12 minutes or until the fish is cooked through and flakes easily with a fork.
- Serve: Garnish with fresh parsley and lemon wedges. Serve hot and enjoy!
Cook's Tips for Perfect Easy Baked Sea Bass with Olives and Cherry Tomatoes
- : Use a cast iron skillet for even heat distribution and perfect searing.
- Common mistake and fix: Don't overcook the fish. It will become dry. Check the temperature with a meat thermometer; it should read 145°F (63°C).
- : For a spicy kick, add some crushed red pepper flakes to the skillet.
- : Make it a meal: Serve with a side of crusty bread to soak up the delicious juices.
Storing & Reheating Easy Baked Sea Bass with Olives and Cherry Tomatoes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can prep the ingredients ahead of time, but wait to bake until ready to serve.
Freezing Easy Baked Sea Bass with Olives and Cherry Tomatoes
Freeze cooked fillets for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes. The skin may become soggy.
Recipe Notes
- Chef tip: Use high-quality olives for the best flavor.
- Best substitution: Substitute the sea bass with cod or halibut.
- Make-ahead: See storage notes above.
- Scaling: This recipe is easy to double or triple for a larger crowd.
- Troubleshooting: If the skin sticks to the pan, try using a non-stick skillet or adding a bit more oil.
Want to level up this recipe?
Meat Thermometer — Ensures perfectly cooked, juicy fish every time. → Check price on Amazon
Easy Baked Sea Bass with Olives and Cherry Tomatoes
Ingredients
Main Ingredients
- sea bass fillets
- olives
- cherry tomatoes
- garlic
- lemon
- olive oil
Seasonings
- salt
- pepper
- red pepper flakes
- oregano
- basil
Optional Toppings
- fresh parsley
- lemon wedges
Instructions
- Preheat: Preheat your oven to 400°F (200°C).
- Prepare the fish: Pat the sea bass fillets dry with a paper towel. Season both sides with salt, pepper, and red pepper flakes.
- Sear the fish: Heat olive oil in an oven-safe skillet over medium-high heat. Add the fillets and sear for 2-3 minutes on each side until golden brown.
- Add the toppings: Remove the skillet from heat. Add olives, cherry tomatoes, minced garlic, and fresh herbs to the skillet around the fillets. Squeeze fresh lemon juice over everything.
- Bake: Transfer the skillet to the preheated oven and bake for 10-12 minutes or until the fish is cooked through and flakes easily with a fork.
- Serve: Garnish with fresh parsley and lemon wedges. Serve hot and enjoy!
Notes
- Chef tip: Use high-quality olives for the best flavor.
- Best substitution: Substitute the sea bass with cod or halibut.
- Make-ahead: See storage notes above.
- Scaling: This recipe is easy to double or triple for a larger crowd.
- Troubleshooting: If the skin sticks to the pan, try using a non-stick skillet or adding a bit more oil.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked fillets for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes. The skin may become soggy.
- Make ahead: You can prep the ingredients ahead of time, but wait to bake until ready to serve.
Nutrition Per Serving
- Calories: 280
- Protein: 30g
- Fat: 14g
- Carbs: 5g
- Fiber: 1g
- Sugar: 2g
- Sodium: 600mg
- Cholesterol: 70mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Baked Sea Bass with Olives and Cherry Tomatoes FAQs
You can prep the ingredients ahead of time, but wait to bake until ready to serve.
Overcooking is the most common reason for dry fish. Check the temperature with a meat thermometer; it should read 145°F (63°C).
Yes, just make sure it's thawed completely before cooking.
Yes, cook at 375°F (190°C) for 10-12 minutes, flipping halfway through.
A side of crusty bread or a simple green salad would pair well with this dish.
A Warm Final Note
I can’t wait for you to try Easy Baked Sea Bass with Olives and Cherry Tomatoes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
