Easy Baked Sea Bass with Olives and Cherry Tomatoes
Easy baked sea bass with olives and cherry tomatoes is a quick, flavorful dinner that’s better than takeout. After making this many times, I’ve discovered the trick to perfectly crispy skin and tender, flaky fish. If you love recipes like this, you’ll also enjoy Easy Lemon Chickpea Orzo Soup for Cozy Weeknight Dinner and Easy Spiced Pumpkin Roll with Cream Cheese Frosting.
Why This Easy Baked Sea Bass with Olives and Cherry Tomatoes Is Pure Comfort
- Crispy skin with tender, flaky flesh
- Bursting flavors from olives and cherry tomatoes
- Ready in just 20 minutes
- Better than takeout and healthier too
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
- black pepper
- red pepper flakes
- oregano
- Optional: fresh parsley
- Optional: lemon wedges
📝 Ingredient Notes
- sea bass fillets: You can also use cod, snapper, or halibut.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect searing. → See on Amazon
- Digital meat thermometer — Ensures fish is cooked to a safe temperature. → See on Amazon
How to Make Easy Baked Sea Bass with Olives and Cherry Tomatoes
- Preheat oven: Preheat oven to 400°F (200°C).
- Prepare fish: Pat fish dry, season with salt, pepper, and red pepper flakes. Heat olive oil in a cast iron skillet over medium-high heat, add fish skin-side down, cook until skin is crispy. Flip, add olives, tomatoes, garlic, and oregano. Transfer skillet to oven, bake for 10-12 minutes or until fish is cooked through.
- Finish and serve: Squeeze fresh lemon juice over fish, garnish with fresh parsley, and serve with lemon wedges.
Cook's Tips for Perfect Easy Baked Sea Bass with Olives and Cherry Tomatoes
- Common mistake and fix: Overcooking can make the fish dry. Use a meat thermometer to check for 145°F (63°C) internal temperature.
- Pro tip: For extra crispy skin, score the fish before cooking.
- Pro tip: Add a pinch of sugar to the pan to help caramelize the tomatoes.
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 fish and vegetables ahead of time. Store separately in the fridge until ready to cook.
Freezing Easy Baked Sea Bass with Olives and Cherry Tomatoes
Freeze cooked fish for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a preheated 350°F (180°C) oven for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes. Cover the dish to prevent drying.
Recipe Notes
- Chef tip: For a spicy kick, add sliced jalapeños to the pan.
- Best substitution: If you can't find sea bass, use cod or snapper instead.
- Make-ahead: Prepare the fish and vegetables ahead of time. Store separately in the fridge until ready to cook.
- Scaling: This recipe serves 4. To serve more, simply add more fish fillets to the pan.
- Troubleshooting: If the skin sticks to the pan, use a non-stick skillet or line the skillet with parchment paper.
Want to level up this recipe?
High-quality olive oil — Enhances the flavors of the fish and vegetables. → Check price on Amazon
Easy Baked Sea Bass with Olives and Cherry Tomatoes
Ingredients
Main Ingredients
- sea bass fillets
- olives
- cherry tomatoes
- garlic
- lemon
Seasonings
- olive oil
- salt
- black pepper
- red pepper flakes
- oregano
Optional Toppings
- fresh parsley
- lemon wedges
Instructions
- Preheat oven: Preheat oven to 400°F (200°C).
- Prepare fish: Pat fish dry, season with salt, pepper, and red pepper flakes. Heat olive oil in a cast iron skillet over medium-high heat, add fish skin-side down, cook until skin is crispy. Flip, add olives, tomatoes, garlic, and oregano. Transfer skillet to oven, bake for 10-12 minutes or until fish is cooked through.
- Finish and serve: Squeeze fresh lemon juice over fish, garnish with fresh parsley, and serve with lemon wedges.
Notes
- Chef tip: For a spicy kick, add sliced jalapeños to the pan.
- Best substitution: If you can't find sea bass, use cod or snapper instead.
- Make-ahead: Prepare the fish and vegetables ahead of time. Store separately in the fridge until ready to cook.
- Scaling: This recipe serves 4. To serve more, simply add more fish fillets to the pan.
- Troubleshooting: If the skin sticks to the pan, use a non-stick skillet or line the skillet with parchment paper.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked fish for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a preheated 350°F (180°C) oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes. Cover the dish to prevent drying.
- Make ahead: Prepare the fish and vegetables ahead of time. Store separately in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 290
- Protein: 30g
- Fat: 16g
- Carbs: 6g
- Fiber: 1g
- Sugar: 2g
- Sodium: 600mg
- Cholesterol: 70mg
- Sat. Fat: 2.5g
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 fish and vegetables ahead of time. Store separately in the fridge until ready to cook.
Overcooking can make the fish dry. Use a meat thermometer to check for 145°F (63°C) internal temperature.
Freeze cooked fish for up to 2 months. Thaw overnight in the fridge before reheating.
Yes, cook at 400°F (200°C) for 10-12 minutes or until fish is cooked through.
If you can't find sea bass, use cod or snapper instead.
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!
