Easy Oven-Baked Sea Bass with Olives and Cherry Tomatoes
Easy oven-baked sea bass with olives and cherry tomatoes is a quick, healthy dinner that’s packed with Mediterranean flavors. After making this many times, I’ve discovered the trick to keeping the fish moist and the olives and tomatoes perfectly tender. Jump to Recipe or keep reading for my best tips, including how to prevent overcooking. If you love recipes like this, you’ll also enjoy Slow Cooker Creamy Chicken Tortellini Dinner Recipe and Easy Steak Cheese Quesadillas Recipe for Quick Dinner.
Why This Easy Oven-Baked Sea Bass with Olives and Cherry Tomatoes Is Pure Comfort
- Quick and easy weeknight dinner
- Healthy with big flavors
- Melty olives and tender tomatoes
What You'll Need for Easy Oven-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
- Optional: fresh parsley
- Optional: lemon wedges
📝 Ingredient Notes
- sea bass: You can also use cod or halibut.
🛒 Tools & Equipment I Recommend
- Stainless Steel Baking Sheet — Even heat distribution for perfectly cooked fish → See on Amazon
- Digital Meat Thermometer — Prevent overcooking with precise temperature reading → See on Amazon
How to Make Easy Oven-Baked Sea Bass with Olives and Cherry Tomatoes
- Preheat oven: Preheat oven to 400°F (200°C).
- Prepare fish: Pat fish dry with paper towels and season with salt, pepper, and red pepper flakes.
- Add aromatics: Add garlic, olives, and cherry tomatoes to a baking dish. Drizzle with olive oil and sprinkle with oregano.
- Bake: Place fish on top of the aromatics and bake for 12-15 minutes, or until fish is cooked through and flakes easily with a fork.
- Serve: Squeeze fresh lemon juice over the fish and garnish with fresh parsley. Serve with lemon wedges on the side.
Cook's Tips for Perfect Easy Oven-Baked Sea Bass with Olives and Cherry Tomatoes
- Common mistake and fix: Avoid overcooking by using a meat thermometer. The internal temperature should reach 145°F (63°C).
- Pro tip: For extra crispy skin, place the fish skin-side down in a cold pan, then turn the heat to medium and cook for 5 minutes before transferring to the oven.
- Pro tip: Make it a meal by adding a side of quinoa or crusty bread to soak up the delicious juices.
Storing & Reheating Easy Oven-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 aromatics and season the fish up to a day ahead. Store separately in the fridge.
Freezing Easy Oven-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 the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a spicy kick, add some sliced red chili peppers to the baking dish.
- Best substitution: You can substitute the olives with capers for a different flavor profile.
- Make-ahead: You can prepare the aromatics and season the fish up to a day ahead. Store separately in the fridge.
- Scaling: This recipe serves 4. To double, simply double the ingredients.
- Troubleshooting: If the fish is sticking to the pan, it's not hot enough. Preheat the pan before adding the fish.
Want to level up this recipe?
Cast Iron Skillet — Even heat distribution for perfectly cooked fish → Check price on Amazon
Easy Oven-Baked Sea Bass with Olives and Cherry Tomatoes
Ingredients
Main Ingredients
- sea bass fillets
- olives
- cherry tomatoes
- garlic
- lemon
Seasonings
- olive oil
- salt
- 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 with paper towels and season with salt, pepper, and red pepper flakes.
- Add aromatics: Add garlic, olives, and cherry tomatoes to a baking dish. Drizzle with olive oil and sprinkle with oregano.
- Bake: Place fish on top of the aromatics and bake for 12-15 minutes, or until fish is cooked through and flakes easily with a fork.
- Serve: Squeeze fresh lemon juice over the fish and garnish with fresh parsley. Serve with lemon wedges on the side.
Notes
- Chef tip: For a spicy kick, add some sliced red chili peppers to the baking dish.
- Best substitution: You can substitute the olives with capers for a different flavor profile.
- Make-ahead: You can prepare the aromatics and season the fish up to a day ahead. Store separately in the fridge.
- Scaling: This recipe serves 4. To double, simply double the ingredients.
- Troubleshooting: If the fish is sticking to the pan, it's not hot enough. Preheat the pan before adding the fish.
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 the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare the aromatics and season the fish up to a day ahead. Store separately in the fridge.
Nutrition Per Serving
- Calories: 320
- Protein: 35g
- Fat: 15g
- Carbs: 10g
- Fiber: 2g
- Sugar: 2g
- Sodium: 500mg
- Cholesterol: 85mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Oven-Baked Sea Bass with Olives and Cherry Tomatoes FAQs
Yes, you can prepare the aromatics and season the fish up to a day ahead. Store separately in the fridge.
Overcooking is the most common reason for dry fish. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
Yes, cook at 375°F (190°C) for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
A side of quinoa or crusty bread is perfect for soaking up the delicious juices.
Yes, but make sure it's thawed completely before cooking. It may take a few minutes longer to cook.
A Warm Final Note
I can’t wait for you to try Easy Oven-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!
