Easy Baked Sea Bass with Olives and Cherry Tomatoes
Easy Baked Sea Bass with Olives and Cherry Tomatoes – A quick, healthy, and flavorful dinner idea. After making this many times, I’ve discovered the trick to perfectly baked sea bass every time. The crispy skin and juicy flesh make this dish irresistible. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Salmon Cakes Recipe and Crispy Air Fryer Chicken Cutlets.
Why This Easy Baked Sea Bass with Olives and Cherry Tomatoes Is Pure Comfort
- Easy and quick – ready in 20 minutes
- Healthy and flavorful – packed with Mediterranean flavors
- Better than takeout – save money and enjoy homemade
- Versatile – serve with your favorite sides
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
- Cherry tomatoes
- Green olives
- Garlic
- Red onion
- Lemon
- Olive oil
- Salt
- Pepper
- Garlic
- Red onion
- Lemon
- Olive oil
- Salt
- Pepper
- Optional: Fresh parsley
- Optional: Lemon wedges
📝 Ingredient Notes
- Sea bass: You can also use cod, halibut, or snapper.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect searing → See on Amazon
- Olive oil spray — Even coating for non-stick cooking → See on Amazon
How to Make Easy Baked Sea Bass with Olives and Cherry Tomatoes
- Preheat oven: Preheat your oven to 400°F (200°C).
- Prepare sea bass: Pat sea bass fillets dry, season with salt and pepper, and place in a baking dish.
- Prepare vegetables: Halve cherry tomatoes, slice red onion, and mince garlic.
- Assemble: Toss tomatoes, olives, garlic, and red onion with olive oil, salt, and pepper. Arrange on top of sea bass fillets.
- Bake: Bake for 12-15 minutes or until sea bass is cooked through and flakes easily with a fork.
- Serve: Garnish with fresh parsley and serve with lemon wedges.
Cook's Tips for Perfect Easy Baked Sea Bass with Olives and Cherry Tomatoes
- : Use a meat thermometer to ensure sea bass is cooked to 145°F (63°C).
- Common mistake and fix: Avoid overcooking sea bass. It can become dry. If it's not quite cooked, give it another minute or two, but watch closely.
- : For a one-pan meal, cook couscous or quinoa in the oven-safe dish before adding the sea bass mixture.
- : Make it a meal: Serve with crusty bread or a side salad.
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: Prepare the sea bass mixture up to a day ahead. Store in the fridge until ready to bake.
Freezing Easy Baked Sea Bass with Olives and Cherry Tomatoes
Freeze cooked sea bass 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, then broil for 2-3 minutes for crispy skin.
Recipe Notes
- Chef tip: For extra flavor, add a pinch of red pepper flakes or a sprinkle of dried oregano.
- Best substitution: Use panko breadcrumbs instead of flour for a gluten-free option.
- Make-ahead: This dish is best enjoyed fresh, but you can prepare the sea bass mixture up to a day ahead.
- Scaling: This recipe serves 4. To serve more, simply add more sea bass fillets and adjust the vegetable quantity accordingly.
- Troubleshooting: If your sea bass is not cooking evenly, try placing it on a preheated baking sheet.
Want to level up this recipe?
Meat thermometer — Ensures perfectly cooked sea bass every time → Check price on Amazon
Easy Baked Sea Bass with Olives and Cherry Tomatoes
Ingredients
Main Ingredients
- Sea bass fillets
- Cherry tomatoes
- Green olives
- Garlic
- Red onion
- Lemon
- Olive oil
- Salt
- Pepper
Seasonings
- Garlic
- Red onion
- Lemon
- Olive oil
- Salt
- Pepper
Optional Toppings
- Fresh parsley
- Lemon wedges
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C).
- Prepare sea bass: Pat sea bass fillets dry, season with salt and pepper, and place in a baking dish.
- Prepare vegetables: Halve cherry tomatoes, slice red onion, and mince garlic.
- Assemble: Toss tomatoes, olives, garlic, and red onion with olive oil, salt, and pepper. Arrange on top of sea bass fillets.
- Bake: Bake for 12-15 minutes or until sea bass is cooked through and flakes easily with a fork.
- Serve: Garnish with fresh parsley and serve with lemon wedges.
Notes
- Chef tip: For extra flavor, add a pinch of red pepper flakes or a sprinkle of dried oregano.
- Best substitution: Use panko breadcrumbs instead of flour for a gluten-free option.
- Make-ahead: This dish is best enjoyed fresh, but you can prepare the sea bass mixture up to a day ahead.
- Scaling: This recipe serves 4. To serve more, simply add more sea bass fillets and adjust the vegetable quantity accordingly.
- Troubleshooting: If your sea bass is not cooking evenly, try placing it on a preheated baking sheet.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked sea bass 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, then broil for 2-3 minutes for crispy skin.
- Make ahead: Prepare the sea bass mixture up to a day ahead. Store in the fridge until ready to bake.
Nutrition Per Serving
- Calories: 280
- Protein: 30g
- Fat: 12g
- Carbs: 10g
- Fiber: 2g
- Sugar: 4g
- Sodium: 500mg
- 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 prepare the sea bass mixture up to a day ahead. However, this dish is best enjoyed fresh.
Overcooking sea bass can cause it to become dry. To prevent this, use a meat thermometer to ensure it reaches 145°F (63°C) and no more.
Yes, you can use frozen sea bass. Thaw it overnight in the fridge before cooking.
Yes, cook at 400°F (200°C) for 10-12 minutes or until sea bass is cooked through.
Serve with crusty bread, a side salad, or roasted vegetables for a complete meal.
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!
