Easy Baked Sea Bass with Olives and Cherry Tomatoes
Easy Baked Sea Bass with Olives and Cherry Tomatoes is a quick, healthy dinner that’s perfect for busy weeknights. After making this many times, I’ve discovered the trick to a perfectly crispy skin. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Mediterranean Avocado Toast with Poached Egg and Feta and Easy Grilled Corn with Chili Lime Yogurt Sauce.
Why This Easy Baked Sea Bass with Olives and Cherry Tomatoes Is Pure Comfort
- Crispy skin with tender, flaky meat
- Bursting with fresh Mediterranean flavors
- Ready in just 20 minutes
- Healthier than takeout
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 cloves
- Extra virgin olive oil
- Salt
- Black pepper
- Red pepper flakes
- Fresh parsley
- Lemon wedges
- Optional: Feta cheese
- Optional: Capers
📝 Ingredient Notes
- Sea bass: Substitute with cod, halibut, or snapper if needed.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat for perfect searing and crispy skin. → See on Amazon
- Olive oil sprayer — Evenly coats the pan for a crispy crust. → 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 with a paper towel. Season with salt, pepper, and red pepper flakes. Drizzle with olive oil.
- Sear sea bass: Heat a cast iron skillet over medium-high heat. Add olive oil and once hot, place sea bass fillets skin-side down. Cook for 4-5 minutes until skin is crispy. Flip and cook for another 1-2 minutes.
- Add toppings: Transfer skillet to the preheated oven. Add cherry tomatoes, olives, and garlic. Drizzle with more olive oil. Bake for 10-12 minutes until sea bass is cooked through and tomatoes are softened.
- Serve: Garnish with fresh parsley and serve with lemon wedges. Add feta cheese and capers if desired.
Cook's Tips for Perfect Easy Baked Sea Bass with Olives and Cherry Tomatoes
- Common mistake and fix: Don't overcook the sea bass. It will continue to cook in the oven. If it's overcooked, it will be dry.
- Pro tip: Use a cast iron skillet for even heat distribution and a crispy skin.
- Pro tip: Add a squeeze of fresh lemon juice before serving for a bright, fresh flavor.
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 and toppings ahead of time. Store separately in the fridge until ready to cook.
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. Cover with a damp paper towel to prevent drying out.
Recipe Notes
- Chef tip: For a one-pan meal, cook some couscous or quinoa in the same skillet before adding the sea bass.
- Best substitution: Substitute sea bass with cod, halibut, or snapper if needed.
- Make-ahead: Prepare the sea bass and toppings ahead of time. Store separately in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the skin is not crispy, cook the sea bass in the skillet for a few more minutes before transferring to the oven.
Want to level up this recipe?
Cast iron skillet — Even heat for perfect searing and crispy skin. Pays for itself vs takeout. → Check price on Amazon
Easy Baked Sea Bass with Olives and Cherry Tomatoes
Ingredients
Main Ingredients
- Sea bass fillets
- Cherry tomatoes
- Green olives
- Garlic cloves
- Extra virgin olive oil
Seasonings
- Salt
- Black pepper
- Red pepper flakes
- Fresh parsley
- Lemon wedges
Optional Toppings
- Feta cheese
- Capers
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C).
- Prepare sea bass: Pat sea bass fillets dry with a paper towel. Season with salt, pepper, and red pepper flakes. Drizzle with olive oil.
- Sear sea bass: Heat a cast iron skillet over medium-high heat. Add olive oil and once hot, place sea bass fillets skin-side down. Cook for 4-5 minutes until skin is crispy. Flip and cook for another 1-2 minutes.
- Add toppings: Transfer skillet to the preheated oven. Add cherry tomatoes, olives, and garlic. Drizzle with more olive oil. Bake for 10-12 minutes until sea bass is cooked through and tomatoes are softened.
- Serve: Garnish with fresh parsley and serve with lemon wedges. Add feta cheese and capers if desired.
Notes
- Chef tip: For a one-pan meal, cook some couscous or quinoa in the same skillet before adding the sea bass.
- Best substitution: Substitute sea bass with cod, halibut, or snapper if needed.
- Make-ahead: Prepare the sea bass and toppings ahead of time. Store separately in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the skin is not crispy, cook the sea bass in the skillet for a few more minutes before transferring to the oven.
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. Cover with a damp paper towel to prevent drying out.
- Make ahead: Prepare the sea bass and toppings ahead of time. Store separately in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 250
- Protein: 30g
- Fat: 12g
- Carbs: 6g
- Fiber: 1g
- Sugar: 2g
- Sodium: 450mg
- 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
Prepare the sea bass and toppings ahead of time. Store separately in the fridge until ready to cook.
Overcooking can cause the sea bass to be dry. Make sure to remove it from the oven as soon as it's cooked through.
Freeze cooked sea bass for up to 2 months. Thaw overnight in the fridge before reheating.
Yes, cook at 400°F (200°C) for 10-12 minutes, flipping halfway through.
Serve with a side of Mediterranean Avocado Toast with Poached Egg and Feta or Easy Grilled Corn with Chili Lime Yogurt Sauce.
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!
