Easy Baked Sea Bass with Olives and Cherry Tomatoes
Easy baked sea bass with olives and cherry tomatoes is a quick and delicious dinner idea. After making this many times, I’ve discovered the trick to getting the perfect crispy skin. This Mediterranean-inspired dish is crispy on the outside and tender on the inside. It’s perfect for a cozy dinner at home. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Quick Cajun Scallops in Creamy Mustard Sauce and Refreshing Summer Gazpacho with Shrimp Ready in 15 Minutes.
Why This Easy Baked Sea Bass with Olives and Cherry Tomatoes Is Pure Comfort
- Crispy skin with tender, flaky fish inside
- Mediterranean flavors with olives and cherry tomatoes
- Quick and easy weeknight dinner
- Better 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
- 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, halibut, or snapper.
🛒 Tools & Equipment I Recommend
- Stainless Steel 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 your oven to 400°F (200°C).
- Prepare fish: Pat sea bass fillets dry with a paper towel. Season both sides with salt, pepper, and red pepper flakes. Heat olive oil in an oven-safe skillet over medium-high heat. Add fish fillets, skin-side down. Cook for 4-5 minutes, until skin is crispy. Flip and cook for another 1-2 minutes.
- Add toppings: Add olives, cherry tomatoes, minced garlic, and oregano to the skillet. Squeeze fresh lemon juice over the top. Transfer the skillet to the preheated oven. Bake for 10-12 minutes, until fish is cooked through.
- Serve: 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: The #1 reason this recipe fails is overcooking the fish. To prevent this, use a digital meat thermometer. The internal temperature should reach 145°F (63°C).
- Pro tip: For extra crispy skin, score the fish fillets before cooking.
- Pro tip: Use a stainless steel skillet for even heat distribution and perfect searing.
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 toppings ahead of time. Store separately in the fridge until ready to bake.
Freezing Easy Baked Sea Bass with Olives and Cherry Tomatoes
Freeze cooked fish for up to 2 months. Thaw in the fridge overnight 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, until warmed through.
Recipe Notes
- Chef tip: Score the fish fillets before cooking for extra crispy skin.
- Best substitution: You can use cod, halibut, or snapper instead of sea bass.
- Make-ahead: Prepare the fish and toppings ahead of time. Store separately in the fridge until ready to bake.
- Scaling: This recipe serves 4. To double, simply double the ingredients.
- Troubleshooting: If the skin isn't crispy, try preheating the skillet over medium-high heat before adding the fish.
Want to level up this recipe?
Stainless Steel Skillet — Even heat distribution for perfect searing. → 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
- pepper
- red pepper flakes
- oregano
Optional Toppings
- fresh parsley
- lemon wedges
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C).
- Prepare fish: Pat sea bass fillets dry with a paper towel. Season both sides with salt, pepper, and red pepper flakes. Heat olive oil in an oven-safe skillet over medium-high heat. Add fish fillets, skin-side down. Cook for 4-5 minutes, until skin is crispy. Flip and cook for another 1-2 minutes.
- Add toppings: Add olives, cherry tomatoes, minced garlic, and oregano to the skillet. Squeeze fresh lemon juice over the top. Transfer the skillet to the preheated oven. Bake for 10-12 minutes, until fish is cooked through.
- Serve: Garnish with fresh parsley and serve with lemon wedges.
Notes
- Chef tip: Score the fish fillets before cooking for extra crispy skin.
- Best substitution: You can use cod, halibut, or snapper instead of sea bass.
- Make-ahead: Prepare the fish and toppings ahead of time. Store separately in the fridge until ready to bake.
- Scaling: This recipe serves 4. To double, simply double the ingredients.
- Troubleshooting: If the skin isn't crispy, try preheating the skillet over medium-high heat 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 in the fridge overnight 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, until warmed through.
- Make ahead: Prepare the fish and toppings ahead of time. Store separately in the fridge until ready to bake.
Nutrition Per Serving
- Calories: 350
- Protein: 35g
- Fat: 18g
- Carbs: 7g
- Fiber: 1g
- Sugar: 3g
- Sodium: 700mg
- Cholesterol: 90mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Baked Sea Bass with Olives and Cherry Tomatoes FAQs
Yes, prepare the fish and toppings ahead of time. Store separately in the fridge until ready to bake.
The #1 reason this recipe fails is overcooking the fish. Use a digital meat thermometer to ensure it reaches 145°F (63°C).
Yes, freeze cooked fish for up to 2 months. Thaw in the fridge overnight before reheating.
Yes, cook the fish in the air fryer at 400°F (200°C) for 10-12 minutes, until cooked through. Add toppings and bake in the oven for 5-7 minutes.
This dish pairs well with a side of quinoa or couscous and a simple green salad.
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!
